Freshness of deep frozen mackerel and croaker during long-term storage
Dong Hyeon Park, SangYoon Lee, Eun Jeong Kim, Yu Ra Ji, Gihyun Wi, Mi‐Jung Choi
Abstract
The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep-frozen fishes (−60°C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN levels were the lowest (p< .05). Consequently, these fishes were regarded as fresher than those stored at −50°C and −18°C, making this temperature desirable for maintaining mackerel and croaker quality during long-term storge.
Topics & Concepts
MackerelFisheryFood scienceTBARSChemistryFish <Actinopterygii>Cold storageBiologyBiochemistryHorticultureLipid peroxidationOxidative stressMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAdvanced Chemical Sensor Technologies