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

8 páginas, 2 tablas, 7 figurasRancidity development during frozen storage ( 20°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.The authors are grateful for the financial support provided by the Cooperation Program (1999–2000) Germany–Spain (MCyT–INIA) of Agricultural Research and the Comisión Interministerial de Ciencia y Tecnología (project ALI 99-0869; 2000–2002).Peer reviewe