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
相关论文
共 47 条
[41]  
TOLEDOFLORES L, 1992, ADV SEAFOOD BIOCH, P233
[42]   Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage.: Influence of prefreezing storage [J].
Undeland, I ;
Lingnert, H .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (05) :2075-2081
[43]   Lipid oxidation in fillets of herring (Clupea harengus) during ice storage [J].
Undeland, I ;
Hall, G ;
Lingnert, H .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) :524-532
[44]   Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage [J].
Vareltzis, K ;
Koufidis, D ;
Gavriilidou, E ;
Papavergou, E ;
Vasiliadou, S .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 205 (02) :93-96
[45]   CONTINUOUS MONITORING OF LIPID-PEROXIDATION BY MEASURING CONJUGATED DIENE FORMATION IN AN AQUEOUS LIPOSOME SUSPENSION [J].
VOSSEN, RCRM ;
VANDAMMIERAS, MCE ;
HORNSTRA, G ;
ZWAAL, RFA .
LIPIDS, 1993, 28 (09) :857-861
[46]  
VYNCKE W, 1970, FETTE SEIFEN ANSTRICHM, V72, P1084, DOI 10.1002/lipi.19700721218
[47]  
Zimmermann Christopher, 1999, Informationen fuer die Fischwirtschaft aus der Fischereiforschung, V46, P14