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

被引:35
作者
Aubourg, SP
Lehmann, I
Gallardo, JM
机构
[1] CSIC, Inst Invest Marinas, E-36208 Vigo, Spain
[2] Bundesforsch Anstalt, Inst Fischereitech & Fischqualitat, D-22767 Hamburg, Germany
关键词
underutilised fish; chilling; frozen storage; chemical and sensory analyses; rancidity; shelf-life;
D O I
10.1002/jsfa.1261
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Rancidity development during frozen storage (-20degreesC) of an underutilised medium-fat-content 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. (C) 2002 Society of Chemical Industry.
引用
收藏
页码:1764 / 1771
页数:8
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