Table 5. — Peroxide content of glazed Spanish mackerel (Scomberomorus 



niaculatus) fillets. 



2 weeks 2 months 3 months 6 months 9 months 



Control 1.80 



Teno.x 4: 



Injected 2.42 



Dipped 2.50 



Tenox 6: 



Injected 3.00 



Dipped 2.18 



EDTA: 



Injected 3.20 



Dipped 6.52 



Tenox 4 + EDTA: 



Injected 3.90 



Dipped 4.12 



Tenox 6 + EDTA: 



Injected 3.70 



Dipped 1.74 



ynilliequivalents/lOOO grams 

 17.80 24.17 9.10 



21.60 



Table 6. — Peroxide content of glazed whole heads-off -Spanish mackerel 

 {Scomberoynorus macidatus) . 



2 weeks 



2 months 



3 months 



6 months 



9 months 



viiUieqidvalents/ 1000 grams 



Control 3.30 



Tenox 4: 



Injected 3.60 



Dipped 2.30 



Tenox 6: 



Injected 6.92 



Dipped 3.88 



EDTA: 



Injected 3.84 



Dipped 5.25 



Tenox 4 + EDTA: 



Injected 3.70 



Dipped 2.60 



Tenox 6 + EDTA: 



Injected 3.22 



Dipped 3.62 



8.10 



5.66 



16.80 



13.36 



but no rancid off -flavors or odors were 

 detected. 



The free fatty acid content of the controls, 

 Tenox 6, and EDTA-treated samples are shown 

 in Figure 4. Samples treated with Tenox 4 

 and antioxidants plus EDTA showed similar 



curves (Tables 7, 8, 9). The free fatty acid 

 content of the test pack varied considerably 

 throughout the experiment. Samples treated 

 with Tenox 6 increased steadily in free fatty 

 acid content until the third month then rose 

 steadily to the ninth month. 



