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

Abstract

Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentationHydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a commercial freezer temperature (220 7C) was studied for up to 12 months; thus, mackerel caught at two different times of the year (May and November) was checked, May being the period of minimum lipid content, while November is known to be the time of maximum lipid content. The study was also focused on two different kinds of fish products (whole fish and fillets). Increasing lipid hydrolysis was observed for all kinds of samples during the frozen storage; no differences (p .0.05) between whole fish and fillets were found for free fatty acid formation; however, mackerel from May showed a higher (p ,0.05) hydrolysis development than its counterpart from November. Increasing lipid oxidation (peroxide value and thiobarbituric acid index) was observed for all kinds of samples during the frozen storage. Fillet lipid oxidation was found to be higher (p ,0.05) than in whole fish. Fattier mackerel (November fish) showed a higher (p ,0.05) oxidation development than its counterpart from May in the case of fillet products. Results of fluorescence assessment, related to interaction compound formation, proved to be higher (p ,0.05) in fillets than in whole fish, although they were higher (p ,0.05) in May samples. Sensory analysis corroborated the biochemical analyses, so that fillets showed a shorter shelf life (1 and 3 months for November and May fish, respectively) than their whole fish counterparts (5 months for November and May mackerel).

Lipid damage during frozen storage of Gadiform species captured in different seasons

“…1). The results agree with previous research concerning the lipid content distribution in fatty fish species where a higher lipid content is obtained in November than in May time [16,19].…”

“…The present results on oxidation development (CD formation and breakdown and peroxide formation) agree with previous research [19] carried out on frozen mackerel (whole fish and fillets) where a higher rancidity development was observed for individual fishes captured in November when compared to fish captured in May. A similar result was also obtained when studying the rancidity development in frozen herring (Clupea harengus) captured at different catching times [17].…”

“…Related to exogenous effects, the catching season has been shown to play a key role regarding temperature, feeding availability and other external factors in different types of marine fatty species [15,16]. According to the great incidence of lipid damage on fish quality, an important effect of the seasonal variations on damage development has been reported in processed marine fatty species [17][18][19]. Concerning lean fish species, studies of lipid content and composition variation as a result of the catching season [20,21] and its further effect on food quality [22,23] have been scarce, so that definite conclusions are not yet available.…”

Seasonal study of the lipid composition in different tissues of the common octopus ( Octopus vulgaris )

“…On the other hand, and with respect to the exogenous effects, seasonal variation was considered to play a key role regarding temperature, feeding availability and other external factors affecting lipid content in different types of marine species [12,13]. In this sense, an important effect of the seasonal variation on the level of lipid damage has been reported in processed marine species [14,15].…”

Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene

“…Fatty acids present in this species are highly susceptible to oxidation, this often determines the type of handling, storage, distribution and shelf life of the product (Leland, 1997;Losada et al, 2004;Aubourg et al, 2005;Rodríguez et al, 2007;Chaouqy et al, 2008).…”