Effect of frozen-storage period on quality of American sirloin and mackerel ( Scomber japonicus )

Abstract

This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (Scomber japonicus). The samples were evaluated after being kept in frozen storage at −17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ice crystal formation on the surface of both sirloin and mackerel. Frozen-storage period had an effect on the increase in the drip loss of both sirloin and mackerel with a positive correlation (p < 0.05) as well as on the decrease in the hardness of sirloin with a negative correlation (p < 0.05). During the frozen-storage period, the 2-thiobarbituric acid reactive substance level was increased in mackerel while the level in sirloin was maintained; both levels were within safe limits. Consequently, a 29-day freezing period is postulated to have little effect on the quality of sirloin and mackerel.

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