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Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel
Author(s) -
SANTOS E.E.M.,
REGENSTEIN J.M.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06017.x
Subject(s) - mackerel , hake , scomber , food science , merluccius merluccius , fishery , lipid oxidation , chemistry , shelf life , biology , fish <actinopterygii> , biochemistry , antioxidant
The quality changes during frozen storage of two underutilized species of fish: mackerel ( Scomber scombrus ), a fatty species, and white hake ( Urophycis tenuis ) a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethy‐lamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf‐life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf‐life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel.