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Deterioration of European hake ( Merluccius merluccius ) during frozen storage
Author(s) -
PérezVillarreal Begoña,
Howgate P
Publication year - 1991
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.2740550313
Subject(s) - merluccius merluccius , hake , peroxide value , food science , dimethylamine , chemistry , thiobarbituric acid , fishery , fish <actinopterygii> , lipid oxidation , biology , biochemistry , lipid peroxidation , oxidative stress , antioxidant
European hake ( Merluccius merluccius (L)) was frozen as whole fish and as fillets and stored at −18°C, −24°C and −30°C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethylamine and formaldehyde were measured at intervals during storage. Changes at −30°C were negligible, otherwise fillets deteriorated faster than whole fish. Hedonic rating gave a storage life of around 9 months for whole fish stored at −18°C.