Total, non‐volatile free fatty acids as a freshness index for hake (<i>Merluccius hubbsi</i>) stored in ice

Abstract

Abstract Total, non‐volatile free fatty acids (FFA) content was determined in hake muscle during fish storage in ice. FFA increased linearly in every season according to freshness loss as determined by sensory scoring. FFA determination is proposed as a valuable alternative to sensory scoring in determining fish deterioration in ice.