Effect of Glazing and Storage Time on Lipid Oxidation of Frozen Chub Mackerel (Scomber japonicus)


Abstract: The effect of glazing with the solutions contained ascorbic acid (AA), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), BHT/BHA combination and only water, and storage time on lipid oxidation of chub mackerel were determined during frozen storage at -18°C for 10 months. Glazing with some antioxidants or water of the fish retarded lipid oxidation when compared to control samples during frozen storage. The results of thiobarbituric acid reactive substances (TBARS), peroxide value (PV) and free fatty acids (FFA) as lipid oxidation parameters increased slowly in all the samples glazed with antioxidants as a function of time but they retarded lipid oxidation significantly when compared to control samples which were rejected at 10th month of the storage in sensory evaluation. Sensory evaluation scores of the samples, except water glazed samples, were in the same parallel with chemical results with respect to flavor and general acceptability. Water glazed samples had the highest scores in sensory evaluation. The most effective antioxidants were BHT and BHT/BHA combination in retarding lipid oxidation of the fish followed by BHA and AA.

Keywords: Fish, chub mackerel, frozen storage, lipid oxidation, storage time, glazing, ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole

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