Control of Rancidity in Fish Flesh: III. Carbonyl Enediols as Antioxidants.

Abstract

The cyclic carbonyl enediols, reductic acid and l-ascorbic acid, strongly retarded fat oxidation in frozen minced red spring salmon or herring flesh stored at −10 or −20 °C., the former being more effective than the latter. The acyclic carbonyl enediols and dihydroxymaleic acid with its sodium and ammonium salts and reductone were either ineffective or afforded only slight protection.