期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 43, 期 2, 页码 270-275出版社
WILEY
DOI: 10.1111/j.1365-2621.2006.01429.x
关键词
frozen storage; gutting; horse mackerel; quality; rancidity
Gutting was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at -20 degrees C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA-i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium-fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage.
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