Abstract
The effectiveness of 1% sodium erythorbate (NaER) and other treatments for retarding the development of rancidity was studied in Pacific herring, Clupea harengus pallasi, fillets stored at −28 °C. Dipping of fillets in NaER significantly decreased fat oxidation. Glazing with NaER was more effective than a water glaze alone. The addition of NaER to water used for enclosing fillets in ice blocks increased the protection against rancidity. All tested NaER applications were less effective in retarding rancidity than the vacuum packaging. Erythorbic acid uptake by the flesh reaching 0.2% caused a deterioration of the flavor, whereas uptake of 0.05% or less led to no discernible alterations in flavor or appearance. Therefore, when used at low levels (uptake ≤0.05%), NaER has a potential value for extending the storage life of frozen herring. Key words: Pacific herring, Clupea harengus pallasi, control of rancidity, sodium erythorbate, frozen storage
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