Oxidative rancidity in heated shark and mackerel was determined by the thiobarbituric acid (TBA) test and sensory evaluations. Control measures used were 1% and 2% hot water extract of yellow onion peel and 1% onion juice. TBA values of heated shark and mackerel were significantly affected by storage periods and experimental treatments (P<0.05). A 2% yellow onion peel hot water extract was the most effective means of reducing rancidity in both shark and mackerel tissue. Fatty acid analyses showed that both tissues contained oleic acid (18:1ω9); mackerel contained a higher percentage of palmitic acid (16:0) than shark. Decosahexaenoic acid (22:6ω3) was present in larger amounts in mackerel than in shark.
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YOUNATHAN et al. (1983) studied this question.
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