Fi^re 2. — Organoleptic score for texture of Spanish 

 mackerel fillets. 



the sixth month but fell below the controls on 

 the ninth month. EDTA-treated samples re- 

 mained superior to the controls in texture from 

 the third to the ninth month. Samples treated 

 with Tenox 4 plus EDTA and Tenox 6 plus 

 EDTA, regardless of packaging technique and 

 application method, scored the lowest in tex- 

 ture after 9 months' storage (Tables 1, 2, 3). 

 Peroxide content of the test pack generally 

 followed the curves shown in Figure 3. Sam- 

 ples treated with Tenox 6 remained lower in 

 peroxides than the controls or samples treated 

 with EDTA (Tables 4, 5, 6). The initial in- 

 crease of peroxides in the controls reached a 



4 5 6 



TIME IMONTHSI 



Figure 3. — Peroxide content of the oil fraction from 

 Spanish mackerel. 



high point in the third month (9.90 milliequiva- 

 lents/1000 g) then decreased (3.60 milliequiva- 

 lents/1000 g) in the sixth month. A large fluc- 

 tuation in the peroxide content of the control 

 samples continued throughout the test period 

 (Tables 4, 5, 6). Samples treated with antiox- 

 idants or EDTA initially increased in peroxide 

 content then remained static through the sixth 

 month. Samples treated with Tenox 6 decreased 

 in peroxide content after the sixth month period 

 coinciding with increasing rancid ofl^-flavors de- 

 velopment. EDTA-treated samples increased 

 in peroxide content after the sixth month period 



Table 4. — Peroxide content of Spanish mackerel (Scomberomorus maculatxLs) 

 packed in vacuum-sealed bags. 



2 weeks 2 months 3 months 6 months 9 months 



Control 2.50 



Tenox 4: 



Injected 3.00 



Dipped 3.34 



Tenox 6: 



Injected 



Dipped 1.54 



EDTA: 



Injected 3.30 



Dipped 3.62 



Tenox 4 + EDTA: 



Injected 3.10 



Dipped 1.96 



Tenox 6 + EDTA: 



Injected 2.90 



Dipped 1.70 



miHiequivatents/lOOO grams 

 6.60 10.92 3.60 



7.22 

 4.04 



4.20 

 3.04 



6.14 

 5.34 



5.80 

 4.72 



5.00 

 4.90 



3.76 

 17.50 



6.14 

 2.70 



3.30 

 4.04 



4.40 

 4.50 



4.40 

 3.52 



11.48 

 10.22 



9.34 

 9.00 



2.56 

 12.00 



15.10 

 4.00 



4.40 

 6.50 



9.14 



14.25 

 3.02 



4.62 

 1.14 



4.92 

 5.05 



2.46 

 2.60 



1.72 

 4.20 



