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Studies on rancidity inhibition in frozen horse mackerel ( Trachurus trachurus ) by citric and ascorbic acids
Author(s) -
Aubourg Santiago P.,
PérezAlonso Francisco,
Gallardo José M.
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200400937
Subject(s) - horse mackerel , chemistry , food science , citric acid , thiobarbituric acid , lipid oxidation , ascorbic acid , mackerel , peroxide , peroxide value , sardine , fish <actinopterygii> , chromatography , fishery , biochemistry , organic chemistry , biology , lipid peroxidation , antioxidant
This study is aimed to investigate the effect of aqueous solutions of citric acid (CA) and ascorbic acid (AA) on the lipid stability of horse mackerel ( Trachurus trachurus ) fillets and whole fish during frozen storage (up to 6 and 9 months, respectively) by means of a soaking pretreatment. Best oxidation inhibition results on fish fillets were obtained when employing a 0.5% CA solution. Lower ( p <0.05) peroxide (month 3), thiobarbituric acid‐reactive substance (months 1 and 3) and fluorescent compound formation (month 6) values were obtained from CA‐treated fish fillets than from the untreated (blank control) and water‐treated (water control) fish fillets. In the case of whole fish, soaking pretreatment with a mixture consisting of 0.5% CA and 0.5% AA showed the best results in inhibiting oxidation, as lower ( p <0.05) peroxide formation was observed at 6 and 9 months of frozen storage compared to the untreated or water‐soaked counterparts. Advantages of both acids (CA and AA) are discussed, and further studies based on the positive role of a CA‐AA mixture will be carried out to extend the shelf life of medium‐ and high‐fat content fish species during frozen storage.