EFFECT OF GUTTING ON RANCIDITY DEVELOPMENT IN HORSE MACKEREL (Trachurus trachurus) DURING FROZEN STORAGE
نویسندگان
چکیده
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 mackerel previously to frozen storage led to a higher oxidation development in the frozen product, according to chemical (PV, TBA-i and FR) and sensory (odour and taste) analyses. However, a lower lipid hydrolysis (FFA formation) could be detected in gutted fish at the end of the storage (month 12). It is concluded that gutting of a medium-fat content fish species as horse mackerel is not recommended as a previous treatment to frozen storage.
منابع مشابه
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...
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