Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus)

Abstract

Whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus) were assessed for quality (physical, chemical and sensory attributes) changes throughout 12 months of frozen storage at - 18 degrees C. The pH; expressible water (EXW), quantities of trimethylamine (TMA), dimethylamine (DMA), formaldehyde (FA), the total volatile base nitrogen (TVB-N) the thiobarbituric acid number (TEA), peroxide value (PV) and amount of free fatty acids (FFA) increased, while sensory attributes (odour, taste, texture) decreased during the frozen storage period. A comparison of quality scores between whole fish and fillets of horse mackerel and mediterranean hake showed that there were no significant differences (P > 0.05) in attribute scores. There were, however, significant differences (P < 0.05) in pH, EXW, TMA, DMA, FA, TVB-N, TEA, FFA and PV.