2 research outputs found
Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus)
5 páginas, 3 tablas.-- The final publication is available at www.springerlink.comThe rancidity development during the frozen
storage (–20 °C) of an under-utilised medium-fat fish
species (horse mackerel; Trachurus trachurus) was investigated.
Special attention was given to a pre-freezing
treatment consisting of an immersion in NaCl solution
(5%, 10%, and 20%) and its effect on lipid damage during
the fish frozen storage. Lipid hydrolysis (free fatty
acid content) and oxidation (conjugated dienes formation;
peroxide value, PV; thiobarbituric acid index,
TBA-i; fluorescence formation, FR) were studied up to
270 days of frozen storage. Oxidative rancidity measured
by the PV, TBA-i, and FR showed an increase with the
frozen storage time and also as a result of an increasing
salt content in fish muscle. A high peroxide formation
was observed at day 210 of frozen storage, especially in
the case of 20% NaCl treated samples. Lipid hydrolysis
also increased with the frozen storage time; at the end of
the experiment (270 days), a decreasing effect of muscle
salt content on lipid hydrolysis was observed. Employment
of appropriate antioxidant additions is recommended
if salting pre-treatment is to be needed to avoid a
large lipid oxidation development and ensure a longer
shelf-life time.The authors acknowledge the Comisión Interministerial
de Ciencia y TecnologÃa (CICyT) for financial support
through the research project ALI 99–0869 (2000–2002).Peer reviewe