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Effect of previous chilled storage on rancidity development in frozen horse mackerel ( Trachurus trachurus )
Author(s) -
Aubourg Santiago P,
Lehmann Ines,
Gallardo José M
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1261
Subject(s) - horse mackerel , chemistry , food science , thiobarbituric acid , peroxide value , lipid oxidation , taste , mackerel , fishery , fish <actinopterygii> , biochemistry , biology , lipid peroxidation , antioxidant
Rancidity development during frozen storage (−20 °C) of an underutilised medium‐fat‐content fish species, horse mackerel ( Trachurus trachurus ), was studied. Special attention was given to the effect of previous chilled storage (0, 1, 3 and 5 days) on the quality of the frozen fish. For this, chemical (free fatty acid and conjugated diene contents; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compound formation) and sensory (rancid odour and taste) analyses were carried out. Hydrolytic rancidity showed an increase with frozen storage time; however, no effect of previous chilling time was observed on the frozen product. Oxidative rancidity measured by chemical (PV, TBA‐i and fluorescence) and sensory (odour and taste) indices increased with frozen storage time and also with previous chilling time. Satisfactory quality was maintained up to 7 months of frozen storage of horse mackerel provided that a short chilling time (not longer than 3 days) was employed. © 2002 Society of Chemical Industry