Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20 °C

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Abstract
Summary: Gutting was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at −20°C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA‐i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium‐fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage.

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