Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel

Abstract

The quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis ten&), a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethylamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf-life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf-life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel.

Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation

“…Thus, fillets were found to be more prone to oxidation development (PV, TBA-i and FR) than their whole fish piece counterparts, as a result of a greater accessibility of the fish muscle in fillets to oxygen from air [16,32]. If a longer shelf life is commercially required for fillets, protective treatments such as vacuum packaging, modified atmosphere packaging, and natural antioxidant application are recommended [17,41,42].…”

“…Although it is recognised as a healthy food, it remains underutilised [13], basically because of its poor frozen shelf life. Thus, previous research has shown an important endogenous pro-oxidant activity [14,15] and quality loss during its frozen storage as fillet [16][17][18] and whole fish [19] products. However, a comparative study of quality loss in both kinds of distribution products has not been carried out up to now.…”

The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre‐storage anti‐oxidant dipping treatments†

“…The final product is coated with an ice layer that provides the protection. The amount of water bound in the ice layer depends on factors such as product size, environmental temperature and water temperature (Santos & Regenstein, 1990). In this study, all the dipped samples, without draining, were immediately subjected to individually quick freezing (IQF).…”

The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

“…After the thawing process, the thawed samples were weighed and the amount of thaw drip was calculated according to the following formula (Santos & Regenstein, 1990):…”