Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.

Abstract

The effect of flaxseeds (Linum usitatissimum) on rancidity development in frozen whole mackerel (Scomber scombrus) was studied. For it, fresh mackerel were dipped in flaxseeds aqueous extract during 60 min, frozen at –80 ºC during 24 hours and kept frozen (–20 ºC) up to 12 months. Sampling was carried out on the initial material and at months 1, 3, 5, 7, 9 and 12 of frozen storage at –20 ºC. A parallel experiment with non treated fish was carried out in the same conditions. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products and lipoxygenase activity) and complemented by the sensory analysis (skin, flesh odour, consistency and flesh appearance). As a result of the previous antioxidant treatment, peroxides showed to breakdown faster (p

Keywords

• flaxseeds
• frozen storage
• mackerel
• quality
• rancidity
• whole piece