Chemical and Sensory Changes in Round Inshore Male Capelin (Mallotus villosus) During Prolonged Storage for 24 Months at −23 °C

Abstract

Male capelin (Mallotus villosus) from a spawning inshore stock were held whole in block frozen format −23 °C without the benefit of special protective treatments. The results indicated an exceptional storage life of the samples, with no development of oxidative rancidity as monitored by organoleptic analysis, although TBA data did indicate this possibility. For many variables, the major chemical and sensory changes appeared to occur as a result of freezing and thawing, rather than as a result of frozen storage; changes were fastest during the first 6 wk. Because of the high sensory scores, it was difficult to correlate most chemical tests and organoleptic changes, though the relationship of texture scores to EPN and FFA values was significant [Formula: see text]. Sensory analyses showed that, after 2 yr, the samples were still fully acceptable.