Preservation Studies of Inshore Male Capelin (Mallotus villosus) Stored in Ice

Abstract

Beach spawning male capelin (Mallotus villosus) were held in ice for up to 14 days, and the changes in chemical parameters were measured and compared with changes in taste and texture. The onset of trimethylamine production coincided with the point of rejection by sensory analysis, and hypoxanthine production was closely related to quality changes. The point of rejection of these fish at 8-days storage gave capelin a longer storage life in ice than other major pelagic species used for food, such as herring, mackerel, and sardines. Analytical values indicated that there were no changes due to development of rancidity in the fat. In general, all analyses were affected by the gross physiological differences noted in beach spawning capelin of both sexes.