Lean fish deterioration during frozen storage (−30 and −10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) and fluorescent compounds. In both species at −30 °C, most lipid damage indices showed significant correlations with the storage time. However, at −10 °C, only the FFA and fluorescence detections provided significant correlations with the storage time. Comparison between the fish species showed higher lipid oxidation (PV and TBA-i) and hydrolysis (FFA content) in haddock than in cod at −10 °C; however, a higher fluorescence development was observed in cod at the same temperature. At −30 °C, little differences in lipid damage indices were detected between the two species.
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Aubourg et al. (1999) studied this question.
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