Chill Stowage and Development of Rancidity in Frozen Pacific Herring, Clupea harengus pallasi
- 1 April 1978
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 35 (4) , 473-477
- https://doi.org/10.1139/f78-082
Abstract
Freshly caught Pacific herring, C. harengus pallasi, were stowed in ice or refrigerated seawater (RSW) at -0.8.degree. C for 0, 2 and 4 d [days] and were then filleted and stored frozen (-28.degree. C) for up to 11 mo. The development of rancidity was determined using the peroxide value and the thiobarbituric acid number. During the chill stowage before freezing, the lipids from the flesh were not subjected to any significant oxidation. In Cryovac-vacuum-packed fillets the rancidity remained at low levels during the duration of frozen storage. If O2 was present during frozen storage, chill stowage accelerated the development of rancidity and this effect was more pronounced in the case of RSW than ice, especially after 4 d of stowage.This publication has 3 references indexed in Scilit:
- Treatments Before Frozen Storage Affecting Thaw Drip Formation in Pacific SalmonJournal of the Fisheries Research Board of Canada, 1977
- The storage of mackerel (Scomber scombrus). Development of histamine and rancidityJournal of the Science of Food and Agriculture, 1976
- Chemical Tests of Quality of FishAnalytical Chemistry, 1947