Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage

RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Population Structure of Atlantic Mackerel (Scomber scombrus)

Atlantic mackerel (Scomber scombrus) occurs on both sides of the north Atlantic and has traditionally been grouped into 5 spawning components, some of which were thought to be isolated natal homing stocks. Previous studies have provided no evidence for cross Atlantic migration and no or weak support for isolated spawning components within either side of the North Atlantic. We question the de-fa...

Effect of preservatives on proximate composition of tilapia (Oreochromis niloticus) and mackerel (Scomber scombrus) during refrigeration storage

------------------------------------------------------------------------------------------------------------------------------------------------------This study was carried out to assess the proximate composition of Tilapia (Oreochromis niloticus) and Mackerel (Scomber scombrus) treated with varying concentration (1%, 3% and5%) of sodium metabisulphite, sodium benzoate and potassium sorbate dur...

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea.

The effect of frozen storage on lipid peroxidation in Atlantic mackerel (Scomber scombrus) stored for up to 26 weeks at -10 or -80°C (control), with and without green tea antioxidants, was investigated. Hydroperoxides (PV) and aldehydes (TBARS) were measured by HPLC and LC-MS and hexanal by GC. There was an increase in peroxide value which was associated with an increase in aldehydes, followed ...