Prediction of Shelf‐Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number

Abstract

The lipid, iron, myoglobin, and hemoglobin contents and the time for extracted lipids to gain 1% weight (a measure of autoxidation potential) were measured in 12 samples of six fish species. These were taken singly and in combination to prepare models to predict the shelf life of frozen minced fish, based on thiobarbituric acid reactive substance levels. By using only the potential for the extracted lipids to autoxidize, a reasonably accurate model was obtained (R* = 0.83). Incorporating some of the compositional factors into the models improved the simple model. These models could be useful in providing fairly rapid estimation of the TBA number based shelf-life of frozen minced fish.

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

“…5). As mackerel is a fatty fish the values obtained over the whole storage period were relatively high, similar to previous studies (Aubourg, Sotelo, & Perez-martin 1982;Kurade & Baranowski 1987;Saeed et.al., 2002b).…”

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

“…Values obtained over the whole experiment were relatively low, especially compared with those obtained in fatty ®sh species. 18,22 At À30°C the highest values were obtained at month 9 in haddock and at the end of storage in cod. At À10°C, both species showed the highest values at month 5, being higher in haddock than in cod; then a decrease in the formation of thiobarbituric acid (TBA)-reactive substances was observed that could be explained as a result of combining with proteins to form polymers.…”

Lipid damage detection during the frozen storage of an underutilized fish species

“…Values obtained in both temperatures along the whole experiment were relatively low (Tables 1 and 2), especially compared to those observed in fatty fish species (Kurade and Baranowski, 1987;Aubourg et al, 1998b). A general tendency could not be inferred from values obtained at -30ºC; the highest value was obtained at month 5.…”