Effect of brine pre-treatment on lipid stability of frozen horse mackerel ( Trachurus trachurus )

5 páginas, 3 tablas.-- The final publication is available at www.springerlink.comThe rancidity development during the frozen\udstorage (–20 °C) of an under-utilised medium-fat fish\udspecies (horse mackerel; Trachurus trachurus) was investigated.\udSpecial attention was given to a pre-freezing\udtreatment consisting of an immersion in NaCl solution\ud(5%, 10%, and 20%) and its effect on lipid damage during\udthe fish frozen storage. Lipid hydrolysis (free fatty\udacid content) and oxidation (conjugated dienes formation;\udperoxide value, PV; thiobarbituric acid index,\udTBA-i; fluorescence formation, FR) were studied up to\ud270 days of frozen storage. Oxidative rancidity measured\udby the PV, TBA-i, and FR showed an increase with the\udfrozen storage time and also as a result of an increasing\udsalt content in fish muscle. A high peroxide formation\udwas observed at day 210 of frozen storage, especially in\udthe case of 20% NaCl treated samples. Lipid hydrolysis\udalso increased with the frozen storage time; at the end of\udthe experiment (270 days), a decreasing effect of muscle\udsalt content on lipid hydrolysis was observed. Employment\udof appropriate antioxidant additions is recommended\udif salting pre-treatment is to be needed to avoid a\udlarge lipid oxidation development and ensure a longer\udshelf-life time.The authors acknowledge the Comisión Interministerial\udde Ciencia y Tecnología (CICyT) for financial support\udthrough the research project ALI 99–0869 (2000–2002).Peer reviewe