| Abstract: | ABSTRACT The oxidative stability of a cod muscle-canola oil model system as affected by the order of tocopherol and canola oil addition to the cod muscle was studied. Oxidation was monitored by the measurement of TBARS and sensory score. The addition oftocopherol to the cod muscle before oil addition significantly (p < 0.01) increased the oxidative stability of the model system compared to the reverse order of addition. Irrespective of the order of tocopherol and canola oil addition, 300 ppm tocopherol significantly increased (p < 0.01) the oxidative stability of the model system compared to 100 ppm tocopherol. |
