A Comparative Study of Antioxidants in Color Preservation of Fish

Abstract

Fifteen commercial antioxidants were evaluated as color preserving agents in fish. Erythorbic acid (Miles Lab.) at a concentration of 1% in 10% formalin proved to maintain all colors studied in near natural conditions for more than two years. Ionol CP-40 (Shell Chemical Company) 1% was successful for red-color preservation for two years. Limited success in preserving red was also experienced with Antioxidant 221 (Greef Company) 0.1%, Antioxidant 703 (Ethyl Corporation) 1%, and Dillydap (Carlisle) 0.1%. All other agents failed to maintain color beyond that of formalin controls, failure in most cases being attributed to antioxidant insolubility. Isopropyl alcohol was ineffective as a vehicle for antioxidants used in biological color preservation.