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Effect of iced storage on free fatty acid production and lipid oxidation in mullet muscle

Journal of food science 1978 v.43 no.2 pp. 337-340
ascorbic acid, fatty acids, fillets, frozen storage, lipid peroxidation, mullet, oxidation, peroxide value, rancidity
The influence of two periods of iced storage followed by up to 12 months frozen storage on development of free fatty acid and oxidative rancidity was studied. Mullet held in the round for 1 day and 7 days iced storage were processed into various forms of mullet flesh: mullet in the round, boneless skin‐on and skin‐off fillets with and without anti‐oxidant treatment and were then stored at ‐18°C. Generally, higher free fatty acid levels and less lipid oxidation (TBA and peroxide value) were observed in frozen mullet fillets (with and without skin) with a longer period of iced storage, except for the frozen skin‐on fillets which showed no significant difference in oxidation between the two periods of iced storage. However‐ frozen, antioxidant‐treated (immersed, in 0.25% TBHQ + 2% ascorbic acid) fillets with the longer period of iced storage had less free fatty acid production than the fillets with the shorter period of iced storage. Oxidative rancidity followed the same trend as free fatty acid development in the skin‐off fillets, but was not significantly affected by the duration of iced storage in the skin‐on fillets. In mullet frozen in the round after the two different periods of iced storage, the trend of free fatty acid production was similar to the development of oxidative rancidity. Both free fatty acid and oxidative rancidity were higher in the frozen sample with 7 days iced storage than the samples with 1 day iced storage.