INFLUENCE OF FROZEN STORAGE ON TEXTURAL PROPERTIES OF SARDINE (SARDINA-PILCHARDUS) MINCE GELS

This paper examines the influence of freezing temperature (-40 degrees C, -18 degrees C) and frozen storage temperature (-18 degrees C, -12 degrees C) on gels made from washed, minced muscle of sardine (Sardina pilchardus R). In gels frozen at -18 degrees C, there was loss of wat er-holding capacity (WHC), elasticity, hardness and cohesiveness and a slight increase in thiobarbituric acid index. The gel strength did no t differ from that of the chilled gel. The WHC decreased in all lots d uring storage. The greatest increase in rancidity occurred in gels sto red at -12 degrees C, particularly those frozen at 18 degrees C. Gel s trength, hardness, cohesiveness and elasticity all proved more stable in gels frozen at -40 degrees C irrespective of storage temperature. ( C) 1997 Elsevier Science Ltd.