Abstract: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.
