LIPID HYDROLYSIS IN MACKEREL (RASTRELLIGER KANAGURTA) DURING FROZEN STORAGE

Abstract

The hydrolytic changes in the lipids of mackerel ( Rastrelliger
kanagurta) during storage at -l8°C was studied with a
view to understand the factors involved in the formation of
free fatty acids. Only the phosphorylated fraction did undergo
hydrolysis at an appreciable rate. It was found that the free
fatty acid production was mainly associated with the phospholipid
hydrolysis. As regards the triglycerides and unsaponifiable
matter, there was no significant change in levels during
frozen storage.