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

1 2 3 Lipid hydrolysis and oxidation development in 4 frozen mackerel ( Scomber scombrus ) : Effect of a 5 high hydrostatic pressure pre - treatment

Effect of Brine Freezing on the Rancidity Development during the Frozen Storage of Small Pelagic Fish Species

Brine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen (-18oC) storage up to 9 months and quality change results were compared to common freezing conditions (control treatment). Fish samples treated under brine freezing conditions showed a higher lipid oxid...

Effect of high-pressure pretreatments applied before freezing and frozen storage

23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP)....

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

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 ...