Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

Abstract

Rancidity development during frozen storage (À20°C) of an underutilised medium-fatcontent fish species, horse mackerel (Trachurus trachurus), was studied. Special attention was given to the effect of previous chilled storage (0, 1, 3 and 5 days) on the quality of the frozen fish. For this, chemical (free fatty acid and conjugated diene contents; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescent compound formation) and sensory (rancid odour and taste) analyses were carried out. Hydrolytic rancidity showed an increase with frozen storage time; however, no effect of previous chilling time was observed on the frozen product. Oxidative rancidity measured by chemical (PV, TBA-i and fluorescence) and sensory (odour and taste) indices increased with frozen storage time and also with previous chilling time. Satisfactory quality was maintained up to 7 months of frozen storage of horse mackerel provided that a short chilling time (not longer than 3 days) was employed.

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

“…However, in our study, the duration of the preliminary chilled storage did not produce significant effects (P40:05) on the FFA formation during subsequent frozen storage, this being in agreement with previous research (Aubourg et al, 2002).…”

“…Preliminary chilling time only exerted a significant effect (Po0:05) on rancidity in the case of fish specimens kept frozen for 1 and 2 months (Aubourg et al, 2002;Deng, 1978;Sankar & Viswanathan Nair, 1988;Undeland & Lingnert, 1999) while no effect was observed (P40:05) for specimens subjected to 4 months of frozen storage.…”

“…Thus, previous research has shown a strong influence of the preliminary chilling time on frozen fish quality (Aubourg, Lehmann, & Gallardo, 2002;Deng, 1978;Sankar & Viswanathan Nair, 1988;Undeland & Lingnert, 1999). Among the different handling systems that efficiently cool fish, the most commonly employed is traditional flake icing (Nunes, Batista, & Moraˆo de Campos, 1992;Whittle, Hardy, & Hobbs, 1990), although other preservation strategies, such as the use of refrigerated sea water (Kraus, 1992;Smith, Hardt, McDonald, & Templeton, 1980) or chemical additives (Hwang & Regenstein, 1995;Ponce de Leo´n, Inoue, & Shinano, 1993) have also been reported.…”

Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

“…The effect of previous chilling conditions (storage time, fish/ice ratio, room storage temperature) on the quality of frozen [47,48] and canned [49,50] fish has been demonstrated. According to the present results, application of slurry ice technology (alone or in combination with ozone) is found a promising technology to obtain higher quality fish products.…”

EFFECTS OF ANTIOXIDANTS ON COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)

“…Reports have suggested that a very high ratio of citric acid to copper is needed (Castell et al 1965;Flider and Orthoeffer 1981;Aubourg et al 2003;). It is also tempting to suggest that the high NaCl concentration may have contributed to loss of chelating properties of the antioxidant.…”