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Effect of previous gutting on rancidity development in horse mackerel ( Trachurus trachurus ) during frozen storage at −20 °C
Author(s) -
Lehmann Ines,
Aubourg Santiago P.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01429.x
Subject(s) - horse mackerel , chemistry , food science , thiobarbituric acid , lipid oxidation , peroxide value , taste , sensory analysis , fish <actinopterygii> , fishery , biochemistry , biology , lipid peroxidation , oxidative stress , antioxidant
Summary Gutting was applied to fresh horse mackerel ( Trachurus trachurus ) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at −20°C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA‐i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium‐fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage.