Acta Ichthyologica et Piscatoria 26(2): 125-135, doi: 10.3750/AIP1996.26.2.09
Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage
expand article infoL. Stodolnik, E. Samson

Corresponding author: L. Stodolnik

© L. Stodolnik, E. Samson.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Stodolnik L, Samson E (1996) Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage. Acta Ichthyologica et Piscatoria 26(2): 125-135. https://doi.org/10.3750/AIP1996.26.2.09
Open Access
Abstract
The oxidation rate of the lipids of minced muscle tissue of the Baltic herring was analyzed. The tissue had been stored for 3 months at the temperature of -25°C, with addition of plant raw materials: hawthorn flower (0.5%), elder flower (0.5%), and the mixture of those flowers (0.25% + 0.25%) supplementing buthylated hydroxyanisole (BHA)-a synthetic phenolic antioxidant.