研究了抗氧化剂在鲨鱼肉中的应用。结果显示特丁基对苯二酚（TBHQ）对鲨鱼肉具有良好的抗氧化效果，但由于其难溶于水，应用上增加了产品的成本和加工难度；而没食子酸丙酯虽然没有TBHQ的抗氧化效果好，其易溶于水，是一种比较理想的抗氧化剂；在同等条件下VE也有一定的抗氧化性能；而焦磷酸钠则不宜作作鲨鱼肉的抗氧化剂。

The application of antioxidants in the shark meat was studied here. As an indissoluble compound, tertiary butyhhydroquinone (TBHQ) was found to be unsuitable for using in pet food although it showed the best antioxidant effect among the examined antioxidants, while propyl gallat was considered to be the best one for this purpose as it could be easily soluble in water with good antioxidant effect. Besides, VE and sodium pyrophosphate were considered to be unsuitable for shark meat due to their relatively low antioxidant effect.