Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish

The radical-combining activity of Maillard reaction products [MRP (aq) ], produced by heating D-glucose and Lhistidine (3:1) in a 0.1 M phosphate buffer for 10 h at 105°C (final pH 6.53), was estimated directly by means of a diphenylpicrylhydrazyl radical (DPPH • ) method. Additionally, the indirect methods of peroxide values changes (oven test), hexanal formation, and protection factors (Rancimat method) were determined on a lipid model system that consisted of sunflower seed oil/water (1:2), emulsified with 3% (w/w) Tween 40. Results from the DPPH • method showed a potential antioxidant activity of MRP (aq) , which was confirmed by the indirect methods. Surprisingly, histidine in solution alone (heated or not) exhibited an antioxidant activity greater than or similar to the MRP (aq) activity in the indirect methods with the lipid model system, in contrast to the results from the DPPH • method. The suitability of various solvents for extraction of potential antioxidant compounds from freeze-dried MRP (aq) was examined, and ethanol extracts showed the greatest activity by the DPPH • method. Consequently, the ethanol extract of freeze-dried MRP (aq) was separated by means of preparative reverse-phase high-performance liquid chromatography (HPLC) with a 0.05 M phosphate buffer (pH 4.4)/water/acetonitrile gradient system. The antioxidant activity of the eluate was measured through the DPPH • method, and a fraction (Fraction A) with antiradical activity was further purified by preparative HPLC. Fraction B was collected, and its freeze-dried residue exhibited potent antiradical activity, significantly greater than that of the same level of n-propyl gallate.

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Whole mackerel (Scomber scornbrus) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at -20°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS-Torry Mini Kiln. All smoked mackerel samples, despite their different previous histories, were assessed by the panellists as moderately acceptable products in terms of their texture and flavour, even after 33 weeks frozen storage prior to smoking. Protein denaturation, as related to salt-soluble protein, was influenced by the frozen storage history (24% drop after 33 weeks frozen storage) and seemed to be affected by the free amino acids formed during frozen storage. After smoking the denaturation was extensive (above SOY0) in all mackerel samples. Lipid oxidation was quite extensive (PV 108 meq kg-') in the 22 and 33 weeks frozen stored mackerel samples. However, no rancid flavour in the latter smoked mackerel samples was detected by taste panellists. A 58% increase in free amino acids during frozen storage was observed. Extensive losses of 74% in available lysine were observed in the 22 and 33 weeks frozen stored mackerel samples after smoking which could be due to aminocarbonyl reactions with the products of lipid oxidation. A 40% loss of thiamine was observed in the 33 weeks frozen stored samples after smoking. The histamine contents did not exceed 94 mg kg-' and would not be expected to cause symptoms of scombrotoxin poisoning.