Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle


  • M. Sanjuás-Rey Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela
  • J. Barros-Velázquez Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela
  • S. P. Aubourg Department of Food Technology. Instituto de Investigaciones Marinas (IIM-CSIC)




Ascorbic, Chilling, Citric, Lactic, Lipids, Oxidation, Trachurus trachurus


This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13- day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.


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How to Cite

Sanjuás-Rey M, Barros-Velázquez J, Aubourg SP. Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle. Grasas aceites [Internet]. 2011Dec.30 [cited 2024May18];62(4):436-42. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1343