This study evaluates how frozen storage duration affects biochemical composition and oxidative damage markers in scomber scombrus fillets, highlighting key findings on fatty acids.
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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Chetoui et al. (2025) studied this question.
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