EFFECT OF ANTIOXIDANTS AND FUNGISTATIC AGENTS ON RANCIDITY IN DRIED SPLIT-SALTED BISUGO (Nemipterus taeniopterus Cuvier and Valencienes)

Abstract

The effects of antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG) and fungistatic agents potassium sorbate, sodium propionate and sodium benzoate on the stability of dried bisugo against oxidative rancidity were evaluated using sensory and chemical analyses as indices. Each of the antioxidants and fungistatic agents was applied at a level of 0.1% in saturated brine. Sensory evaluation indicated that the antioxidants exerted potent antioxidative effect while the fungistats showed accelerating effects on the development of oxidative rancidity of the dried samples. Chemical analyses, TВА (thiobarbituric acid) and peroxide tests supported and confirmed the results indicated by the sensory data. The 7 treatments could be arranged, in the order of decreasing antioxidative effect as: BHA > PG > BHT > control > sodium benzoate > potassium sorbate >sodium propionate.