Extra‐Cold Storage of Hake and Mackerel Fillets and Mince

Abstract

ABSTRACT Extra‐cold storage (−30 and −40°C) of mackerel ( Scomber scombras ) mince and fillets showed lower free fatty acid formation. Extra‐cold storage (‐30°C) of white hake ( Urophycti tenuis ) fillets produced fish with better quality based on sensory and chemical indices. The colder the storage temperature, the less firm the hake mince and fillets. Ascorbic acid accelerated cohesiveness development of mackerel mince and fillets. Over time, the quality of the hake and mackerel decreased according to sensory and chemical indices. They became tougher and generally more cohesive.