Frozen storage life of the Bolivian fish, sabalo (Prochilodus platensis)

Abstract

A supply of the Bolivian fish sabalo, Prochilodw platensis, was stored at -15 " and -30 "C. Samples were taken at intervals for analysis and taste panel assessment. No significant change was observed in 20 months at either temperature in the pH or in the percentage of protein soluble in 5% sodium chloride. The fish remained acceptable to the taste panel throughout. Thus the storage life of the species is shown to be in excess of 20 months at both -15 " and -30 "C.

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

“…There was a little difference in the proximate composition of red mullet (79.06% moisture, 19.63% protein, 1.01% fat and 0.98% ash) compared with the findings by Curran et al (1986). Aubourg (2004a, b) reported that the chemical composition of horse mackerel was 74-76.80% moisture, and 2.2-0.70% total fat.…”