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Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage
- Aydin, Isın, Gokoglu, Nalan
- European journal of lipid science and technology 2014 v.116 no.8 pp. 996-1001
- Engraulis encrasicolus, anchovies, fatty acids, fatty fish, freezing, freezing point, frozen fish, frozen storage, lipid peroxidation, peroxide value, temperature
- The aim of this study was to determine the effects of temperature and time of freezing on lipid oxidation in anchovy during frozen storage. The fish were frozen at three different temperatures (−20, −40, and −80°C). During the freezing, temperature of the thermal center of fish was measured using a thermo couple and then time of freezing was calculated. Frozen fish were stored in a deep freezer at −18°C for 6 months. The highest freezing velocity and the shortest freezing time were observed for anchovies frozen at −80°C. Peroxide value (PV), thiobarbutiric acid (TBA), para‐anisidine (p‐Av), conjugated diene (CD), and free fatty acid (FFA) values were significantly affected by freezing temperature. Low freezing temperature resulted in low oxidation level. Oxidation levels significantly increased during the storage. The lowest values were determined in the samples frozen at −80°C. The best freezing temperature in terms of delaying of lipid oxidation was found to be −80°C. During frozen storage, lipid oxidation is an important issue for fatty fish, anchovy.