Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment

1 2 3 4 5 6 7 8 9 10 11 12 The present study is aimed to investigate the effect of a commercial plant extract (RP) on the stability of fish during frozen storage. For it, horse mackerel (Trachurus trachurus) fillets were soaked in water (Water Control) and two RP concentrations (0.333%, RP-1; 1.333%, RP-2) and compared to untreated fillets (Blank Control). Fluorescence detection and thiobarbitu...

STUDIES ON RANCIDITY INHIBITION IN FROZEN HORSE MACKEREL (Trachurus trachurus) BY CITRIC AND ASCORBIC ACIDS

EFFECT OF GUTTING ON RANCIDITY DEVELOPMENT IN HORSE MACKEREL (Trachurus trachurus) DURING FROZEN STORAGE

Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, 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. Results showed that gutting treatment of horse m...

QUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE

The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)