Control 



Tenox 4: 

 Injected 

 Dipped . 



Tenox 6; 

 Injected 

 Dipped . 



EDTA: 



Injected 

 Dipped . 



Tenox 4 + 

 Injected 

 Dipped . 



3,8 

 4.0 



3.8 

 3.6 



4.0 

 3.8 



EDTA: 



Tenox 6 + EDTA: 



Injected 



Dipped 



4.0 



4.2 



4.2 

 4.0 



A = Appearance 

 F = Flavor 

 T = Texture 



Control 4.2 3.6 4.2 4.2 4.4 4.8 4.4 3.8 4.4 3.2 2.8 2.8 2.0 2.0 2.3 



Tenox 4: 



Injected 4.2 3.4 4.0 3.6 3.8 4.4 4.0 3.8 4.0 1.7 1.7 2.5 1.4 1.3 1.6 



Dipped 4.6 4.2 4.4 4.0 4.4 4.6 4.2 4.0 4.2 2.6 2.6 3.2 0.8 0.0 0.0 



Tenox 6: 



Injected 4.2 4.0 4.4 3.8 4.0 3.6 3.8 4.2 4.0 3.0 3.0 2.8 0.8 0.0 1.2 



Dipped 4.2 3.6 4.0 3.6 3.2 3.2 4.0 3.0 3.2 1.2 1.5 2.2 1.1 0.0 1.0 



EDTA: 



Injected ..4.4 4.4 4.4 4.0 4.2 3.6 4.0 4.2 3.6 3.4 3.4 4.0 3.0 2.7 3.0 



Dipped 4.2 3.6 4.5 3.6 4.2 3.8 3.8 4.0 3.4 1.7 1.5 2.2 2.0 3.3 2.5 



Tenox 4 + EDTA: 



Injected 4.2 3.8 4.0 4.2 3.0 3.8 4.0 3.8 3.6 2.0 3.0 3.0 2.5 3.0 1.5 



Dipped 4.2 4.0 3.8 4.0 3.6 3.0 4.0 3.8 3.2 3.0 2.6 2.2 2.0 3.0 1.7 



Tenox 6 + EDTA: 



Injected 4.2 4.2 4.4 4.0 3.8 3.6 4.0 3.8 4.2 3.4 3.2 3.0 1.5 0.3 1.2 



Dipped 4.6 4.4 4.6 4.2 3.4 3.2 3.4 3.0 2.4 1.5 1.0 2.2 1.0 1.3 1.5 



A =: Appearance 

 F = Flavor 

 T =: Texture 



2.0, and 2.3, respectively, for glazed fillets, and 

 1.5, 1.0, and 1.8, respectively, for whole heads- 

 off control samples. In some instances, control 



fillets packed in vacuum received better scores 

 than samples treated with antioxidant mixtures 

 not packed in vacuum. After 9 months' storage 



