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Título

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

AutorAubourg, Santiago P. CSIC ORCID; Gallardo, José Manuel CSIC
Palabras claveBrine freezing
Mackerel
Horse mackerel
Underutilised fish
Frozen storage
Rancidity
Shelf life
Fecha de publicación2005
EditorSpringer Nature
CitaciónEuropean Food Research and Technology 220(2): 107-112 (2005)
ResumenBrine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen ( 18 C) 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 oxidation development (peroxide value and thiobarbituric acid index) and worse marks on some sensory attributes (general aspect, odour and colour) than control fish. However, samples treated under brine freezing conditions provided a lower lipid hydrolysis development (free fatty acid formation) and better scores for consistency. Comparison between both fish species led to a higher secondary lipid oxidation formation (thiobarbituric acid index) for mackerel, while horse mackerel showed to be more prone to interaction compound formation (fluorescence detection); however, both fish species showed the same shelf-life times (3 and 5 months for brine and control freezing conditions, respectively). As a result of the brine freezing conditions, an increase in NaCl content in white muscle of both species was observed. According to the results obtained in the present work, the brine freezing treatment is not recommended for these two small pelagic fish species.
Descripción6 páginas, 5 tablas, 1 figura.-- The original publication is available at www.springerlink.com
Versión del editorhttp://dx.doi.org/10.1007/s00217-004-1024-0
URIhttp://hdl.handle.net/10261/51215
DOI10.1007/s00217-004-1024-0
ISSN1438-2377
E-ISSN1438-2385
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