Abstract
SummaryThe effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA‐ and CA‐treated samples showed a lower (P < 0.05) formation of primary and secondary lipid oxidation compounds that was corroborated by a longer (P < 0.05) shelf‐life time as a result of a lower rancid odour formation. According to these results, control samples showed a higher (P < 0.05) heme iron breakdown (months 3–6) and a lower (P < 0.05) water‐holding capacity (higher expressible moisture value) (month 6).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
