FREEZING CHARACTERISTICS OF TROPICAL FISHES

Abstract

The influence of different prefreezing ice storage periods on the
biochemical and organoleptic qualities of Indian oil sardines (Sardi.
nella !ongiceps) in the individual quick frozen (IQF) and block frozen
(BF) forms and frozen storage at temperatures of-12°C and-23°C
was studied. The shelf-Hfe of the sardines varied between 24 and
2 weeks for samples iced for 0 to 5 days prior to freezing. The
deterioration in quality was accompanied by considerable increase
in the peroxide value (PV) and free fatty acid (FFA) content and
decrease in saJt extractability of the proteins. These changes were
more rapid at-12°C than at-23°C. BF sardines appeared to be
better than IQF samples with respect to the biochemical changes
although the differences in overall organoleptic quality were not
significant.