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Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger kanagurta) during Frozen Storage

Lakshmisha, I.P., Ravishankar, C.N., Ninan, G., Mohan, C.O., Gopal, T.K.S.
Journal of food science 2008 v.73 no.7 pp. S345
water content, seafoods, freezing, food quality, fish, Rastrelliger, frozen storage, food storage, protein content, peroxide value, thiobarbituric acid-reactive substances, free fatty acids, lipid peroxidation, taste, palatability
The present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (-18 °C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3 mo but the plate frozen samples quality was slightly better than the air blast frozen samples.