Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

Abstract

The effect of a flax seed (Linum usitatissimum) soaking on the development of rancidity in frozen mackerel (Scomber scombrus) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (−20 • C) for up to 7 months. A parallel experiment with non-soaked fillets was carried out under the same conditions. The development of rancidity was measured by biochemical (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products, fluorescent and browning compounds and lipoxygenase activity) and sensory (general aspect, odour and colour) analyses. An inhibitory effect of the soaking treatment on rancidity development was observed according to the peroxide content and the formation of fluorescence and browning. A lower lipoxygenase activity was detected at 1 month in the soaked fillets; after this, no differences were obtained between either type of sample, whose activities at month 7 were negligible. According to the sensory analyses, non-soaked fillets had fair quality at 1 month and were rejectable at 3 months, while the soaked ones were still of good quality at 1 month and rejectable at 5 months. According to the present results, soaking in an aqueous flax seed extract could be useful for inhibiting the development of rancidity in fatty fish fillets.

Effects of Silver Carp Antioxidant Peptide on the Lipid Oxidation of Sierra Fish Fillets (Scomberomorus Niphonius ) during Frozen Storage

“…Aubourg et al . () also found that flax seed extract can reduce the FR ratio and inhibit the development of rancidity of mackerel fillets stored at −20C.…”

Sensory evaluation of fresh/frozen mackerel products: A review

“…Previous research has established that the sensory characteristics of fish are affected by its species, fishing ground, fishing season, fish batch, and maturation of fish gonads. In most of the mackerel research articles related to sensory evaluation, mackerel species, origin, average length, and average weight were recorded, but only a few indicate the harvest time and the gonad maturity of mackerel samples (Aubourg et al, 2005(Aubourg et al, , 2006. The processing of the whole mackerel includes heading, eviscerating, washing and filleting, and hand filleted (Jhaveri et al, 1982).…”

Reactivity of peptides within the food matrix

“…Initial oxidation generates carbon‐centered radicals that react with oxygen to form peroxyl radicals and later hydroperoxides. These primary lipid oxidation products are present in many foods including fish and meats (Aubourg, Stodolnik, Stawicka, & Szczepanik, ; Papastergiadis, Mubiru, Van Langenhove, & De Meulenaer, ). Indole and imidazole rings of peptides containing tryptophan and histidine, respectively can react directly with peroxyl radicals or hydroperoxides to generate hydroxylated peptides.…”