Table 1.
Determination of lipid damage * in frozen horse mackerel subjected to different glazing conditions **.
| Frozen Storage Time (Months) | Glazing Condition | |||
|---|---|---|---|---|
| Control | OCL-10 | OCL-30 | ||
| Peroxide value (meq. active oxygen kg−1 lipids) | Initial fresh | 0.46 A (0.15) |
0.46 A (0.15) |
0.46 A (0.15) |
| 3 | 1.34 abB (0.55) |
0.85 aB (0.11) |
1.51 bC (0.13) |
|
| 6 | 0.91 aAB (0.32) |
0.82 aB (0.18) |
0.96 aB (0.04) |
|
| TBARS value (mg malondialdehyde kg−1 muscle) |
Initial fresh | 0.05 A (0.02) |
0.05 A (0.02) |
0.05 A (0.02) |
| 3 | 0.74 bB (0.19) |
1.01 bB (0.09) |
0.42 aB (0.07) |
|
| 6 | 1.26 bC (0.11) |
1.10 abB (0.20) |
0.94 aC (0.09) |
|
| Fluorescence ratio | Initial fresh | 0.52 A (0.04) |
0.52 A (0.04) |
0.52 A (0.04) |
| 3 | 2.02 bB (0.64) |
1.09 aB (0.17) |
1.01 aB (0.07) |
|
| 6 | 2.25 bB (0.17) |
1.25 aB (0.28) |
1.35 aB (0.43) |
|
| FFA (mg kg−1 muscle) | Initial fresh | 20.0 A (4.1) |
20.0 A (4.1) |
20.0 A (4.1) |
| 3 | 570.2 aB (87.3) |
523.8 aB (64.6) |
507.0 aB (65.3) |
|
| 6 | 1357.2 aC (98.3) |
1364.0 aC (92.9) |
1211.9 aC (85.5) |
|
* Mean values of three (n = 3) replicates. Standard deviations are expressed in brackets. For each frozen storage time, lowercase letters (a,b) indicate significant differences (p < 0.05) as a result of the glazing condition. For each glazing condition, capital letters (A,B,C) indicate significant differences (p < 0.05) as a result of the storage time. ** Glazing conditions: Control (frozen fish with only water as glazing medium), OCL-10 (glazing system including an aq. 10% solution of octopus-cooking liquor), and OCL-30 (glazing system including an aq. 30% solution of octopus-cooking liquor). Abbreviations: TBARS (thiobarbituric acid reactive substances) and FFA (free fatty acids).