Work

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

Year: 2025

Type: article

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.

Source: International Food Research Journal

DOI: 10.47836/ifrj.32.2.10

Authors: Imene Chetoui, Salma El Oudiani, F. Ghribi, Safa Bejaoui, Dalya Belhasen, Nejla Soudani

Institutions: Tunis University, Institut National Agronomique de Tunisie, Tunis El Manar University, University of Carthage

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: bronze

Funders: Université de Tunis, Université de Tunis El Manar