Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
✍ Scribed by Aubourg, Santiago P; Medina, Isabel
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 92 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Lean ®sh deterioration during frozen storage (À30 and À10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) and ¯uorescent compounds.
In both species at À30 °C, most lipid damage indices showed signi®cant correlations with the storage time. However, at À10 °C, only the FFA and ¯uorescence detections provided signi®cant correlations with the storage time. Comparison between the ®sh species showed higher lipid oxidation (PV and TBA-i) and hydrolysis (FFA content) in haddock than in cod at À10 °C; however, a higher ¯uorescence development was observed in cod at the same temperature. At À30 °C, little differences in lipid damage indices were detected between the two species.