Chemical and Sensory Changes in Round Inshore Male Capelin (Mallotus villosus) During Prolonged Storage for 24 Months at −23 °C

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Abstract
Male capelin (M. villosus) from a spawning inshore stock were held whole in block frozen form at -23.degree. C without the benefit of special protective treatments. An exceptional storage life of the samples was found, with no development of oxidative rancidity as monitored by organoleptic analsysis, although TBA [thiobarbituric acid] data did indicate this possibility. For many variables, the major chemical and sensory changes appeared to occur as a result of freezing and thawing, rather than as a result of frozen storage; changes were fastest during the 1st 6 wk. Because of the high sensory scores, it was difficult to correlate most chemical tests and organoleptic changes, though the relationship of texture scores to EPN [extractable protein N] and FFA [free fatty acid] values was significant (P .ltoreq. 0.05). Sensory analyses showed that, after 2 yr, the samples were still fully acceptable.