Lipid and autoxidative changes in cold stored cod (<i>Gadus morhua</i>)

Abstract

Abstract A study of lipid changes during the frozen storage of cod confirms that the major change is that of lipolysis. Oxidation is extremely slow and occurs primarily in the phospholipid fraction. Nevertheless, sufficient oxidation takes place during cold storage to reduce the acceptability of the fish primarily through the production of hept‐ cis ‐4‐enal. The mechanism whereby hept‐ cis ‐4‐enal occurs is discussed.