Effects of frozen storage duration on biochemical composition, fatty acid profile, and oxidative damage markers of Scomber scombrus fillets over short period


Citation

Chetoui, I. and El Oudiani, S. and Ghribi, F. and Bejaoui, S. and Belhasen, D. and Soudani, N. (2025) Effects of frozen storage duration on biochemical composition, fatty acid profile, and oxidative damage markers of Scomber scombrus fillets over short period. International Food Research Journal (Malaysia), 32 (2). pp. 452-464. ISSN 2231 7546

Abstract

The present work evaluated the effects of storage times (30, 45, and 90 days) at frozen temperature (-20°C) on biochemical composition and oxidative damage markers of Scomber scombrus fillets. The results showed a significant decrease in proteins and total lipids after the freezing process. We noted significant increases and decreases, respectively, in SFA and PUFA levels. Remarkable variations in oxidative damage markers were also observed. They were more significant after the first 30 days of storage. Therefore, it is highly recommended to consume the fish fillets, either fresh or frozen, within the period of not exceeding 45 days.


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Abstract

The present work evaluated the effects of storage times (30, 45, and 90 days) at frozen temperature (-20°C) on biochemical composition and oxidative damage markers of Scomber scombrus fillets. The results showed a significant decrease in proteins and total lipids after the freezing process. We noted significant increases and decreases, respectively, in SFA and PUFA levels. Remarkable variations in oxidative damage markers were also observed. They were more significant after the first 30 days of storage. Therefore, it is highly recommended to consume the fish fillets, either fresh or frozen, within the period of not exceeding 45 days.

Additional Metadata

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Item Type: Article
AGROVOC Term: fish fillets
AGROVOC Term: mackerel
AGROVOC Term: storage
AGROVOC Term: frozen storage
AGROVOC Term: freezing
AGROVOC Term: temperature
AGROVOC Term: biochemical composition
AGROVOC Term: fatty acids
AGROVOC Term: protein content
AGROVOC Term: lipid content
Geographical Term: Tunisia
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 26 May 2026 03:12
Last Modified: 26 May 2026 03:12
URI: http://webagris.upm.edu.my/id/eprint/25327

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