FROZEN STORAGE OF DRESSED AND PREFRIED PORTIONS OF MINCED SARDINE MUSCLE

The aim of this work was to study the modifications occurring during f rozen storage (-18 degrees C) of dressed and pre-fried portions of min ced muscle of the sardine (Sardina pilchardus). Various samples were p repared in order to discover the effect on the samples of different pr eparatory frying times, the influence of vacuum-packing and the possib le alterations in the state of preservation of the portions due to the presence of anti-oxidant agents. The results indicate that the presen ce of tocopherols did not have the expected effect on rancidity; it re duced the degree of rancidity reached during storage only slightly, wh ile texture with respect to the control sample remained the same. Alth ough the washed-muscle sample presented minimum rancidity values, the tasting panel awarded it the lowest score for acceptability. Ln contra st, the vacuum-packed sample presented less toughness and rancidity an d was considered more acceptable, in the light of which this latter pr ocedure would appear to be the best suited for frozen storage of pre-f ried battered sardine portions.