Relationship between K value and Oxidation of Lipids in Two Kinds of Mackerel Meat during Storage at Different Low Temperatures

Abstract

K values and the oxidation states(values of AV, POV, COV and TBA V)of total lipids of dorsal ordinary meat of mackerel, Scomber japonicus and frigate mackerel, Auxis tapeinosoma under low temperature preservation(+5°C cold storage, -3°C partial freezing and -20°C freezing) were measured and these samples were submitled to sensory tests. (1) In case of +5°C cold storage, K values, AV, POV, COV and TBA V of both fish stored for 2 days were low and the sensory tests also gave good results, therefore, both fish were found to be edible as slices of raw fish ("Sashimi"). In the cold storage for 4 days, K value, AV, COV and TBA V were a little higher, but POV was low and the results of the sensory tests were a little inferior, so both fish were edible as cooked. In the cold storage for 6 days, K value reached to 60%(the first rotten stage), and AV, COV, TBA V also became remarkable high valuges but POV was not so high, and the results of sensory tests were not good. Comsequently both fish were not suited for eating. (2) In case of -3°CPF storage, K value, AV, POV, COV and TBA V of both fish stored for 10 days were low and the results of sensory tests were also good, there fore, both fish were found to be edible as "Sashimi". In the PF storage for 2p days, K value and AV went up a little high, and POV, COV, TBA V were not high enough. The results of the sensory tests were a little inferior, therefore, both fish were edible as cooked. In the good. Consequently both fish turned out to be inedible. (3) In case of -20°C freezing storage, K value, POV, TBA V of both fish stored for 60 days were not too high, but AV and COV showed high value, and the results of sensory tests were good. Thus both fish were found to be edible as "Sashimi".