Acta Ichthyologica et Piscatoria 27(2): 165-172, doi: 10.3750/AIP1997.27.2.12
Impact of selected mushrooms on inhibition of lipid oxidation of the muscle tissue of herring during frozen storage
expand article infoL. Stodolnik, R. Andrzejewski

Corresponding author: L. Stodolnik

© L. Stodolnik, R. Andrzejewski.
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Citation: Stodolnik L, Andrzejewski R (1997) Impact of selected mushrooms on inhibition of lipid oxidation of the muscle tissue of herring during frozen storage. Acta Ichthyologica et Piscatoria 27(2): 165-172. https://doi.org/10.3750/AIP1997.27.2.12
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Abstract
Oxidative changes of the lipids in the minced muscle tissue of herring containing two mushroom species Agaricus bitorquis and Xerocomus badius were analysed in the course of 3-month-long frozen storage at -25°C. A good inhibition of the lipid oxidation of the muscle tissue of herring to hydroperoxides and dienes using the mushrooms was observed. The mushrooms were also active in slowing down the accumulation of the secondary oxidation products. The overall antioxidative activity of the mushrooms was higher than that of BHA in the respect of lipids of the muscle tissue of herring stored in the frozen conditions.