QUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE
نویسندگان
چکیده
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 formation) and oxidation (peroxide value, thiobarbituric acid index, fluorescent compounds formation), loss in endogenous antioxidant (alpha-tocopherol), proteins changes (electrophoretic analysis of sarcoplasmic and SDS soluble fractions) and sensory analysis (skin, eyes, gills, flesh odor, consistency, flesh appearance). According to biochemical indices, fillets stored at –20oC showed susceptibility to rancidity development, leading to a shelf life of 1 month, while whole fish at the same temperature were still edible at month 5. The employment of a low temperature (-80oC) inhibited the rancidity development leading to good quality (whole fish) and fair quality (fillets) fish products at the end of the experiment. The application of protective treatments specially designed to prevent lipid oxidation is encouraged when commercializing this species in the frozen state. Running Title: Quality and frozen horse mackerel
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