Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

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Raffaele Marrone *
Giorgio Smaldone
Giuseppe Palma
Raffaele Romano
Domenico Bortone
Aniello Anastasio
(*) Corresponding Author:
Raffaele Marrone | raffaele.marrone@unina.it

Abstract

A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engraulis encrasicolus) stored at different temperatures. Sensory analysis was also performed by the specific QIM test. The quantitative determinations (%) of cholesterol oxides (COPs) showed changing amounts during storage. Not always The COPs measured in the treated samples were significantly higher than control samples. Considering the volatility of hydrogen peroxide and the poor repeatability of COPs analyses, as shown in the present study, it is crucial to intensify the control by the Authorities.

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