Evolution of capillary zone electrophoresis profiles of methanol soluble compounds during fish chilling: relation to freshness

A methodology for assessing fish freshness based on the capillary zone elec trophoresis analysis of methanol-soluble compounds extracted from white mus cle is presented. Two fatty fish species, mackerel (Scomber scombrus) and h orse mackerel (Trachurus trachurus), and two lean species, hake (Merluccius merluccius) and blue whiting (Micromesistius poutassou), were studied. Pea ks were characterized by their retention times and intensities relative to imidazole, and the four species showed similar electrophoretic profiles. Th e intensity of peaks with short retention times decreased during chilling s torage, and that of peaks with longer retention times increased during stor age. The variability and calibration of the instrumental method were establ ished by correlation analysis with the time of chilling and sensory measure ments.