Chill Stowage and Development of Rancidity in Frozen Pacific Herring, Clupea harengus pallasi

Abstract

Freshly caught Pacific herring, Clupea harengus pallasi, were stowed in ice or refrigerated seawater (RSW) at −0.8 °C for 0, 2, and 4 d and were then filleted and stored frozen (−28 °C) for up to 11 mo. The development of rancidity was determined using the peroxide value and the thiobarbituric acid number. During the chill stowage before freezing, the lipids from the flesh were not subjected to any significant oxidation. In Cryovac-vacuum-packed fillets the rancidity remained at low levels during the duration of frozen storage. If oxygen was present during frozen storage, chill stowage accelerated the development of rancidity and this effect was more pronounced in the case of RSW than ice, especially after 4 d of stowage. Key words: Pacific herring, Clupea harengus pallasi, rancidity, icing, refrigerated seawater, frozen storage