EXTRA-COLD STORAGE OF HAKE AND MACKEREL FILLETS AND MINCE

Extra-cold storage (- 30 and - 40-degrees-C) of mackerel (Scomber scom brus) mince and fillets showed lower free fatty acid formation. Extra- cold storage (- 30-degrees-C) of white hake (Urophycis tenuis) fillets produced fish with better quality based on sensory and chemical indic es. The colder the storage temperature, the less firm the hake mince a nd fillets. Ascorbic acid accelerated cohesiveness development of mack erel mince and fillets. Over time, the quality of the hake and mackere l decreased according to sensory and chemical indices. They became tou gher and generally more cohesive.