STABILIZATION OF LIPIDS IN MINCED FISH BY FREEZE TEXTURIZATION

Minced meats of Baltic cod (Gadus morhua) with added krill (Euphausia superba D.), krill precipitate, or bream (Abramis brama) were freeze-t extured or frozen conventionally. Lipid composition and oxidation were analyzed after 6-8 mo storage at -20 degrees C. Analyses included per oxide value, fluorescence, lipid classes (thin-layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was 4- 9 times lower in freeze-textured meat minces than in conventionally fr ozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream m inces to 80% in cod minces without additives, in all freeze-textured m inces than in conventionally frozen samples. Texturization could reduc e lipid oxidation in minced fish during frozen storage.