Frozen storage of dressed and pre-fried portions of minced sardine muscle.

The aim of this work was to study the modifications occurring during frozen storage (-18 degrees C) of dressed and pre-fried portions of minced muscle of the sardine (Sardina pilchardus). Various samples were prepared in order to discover the effect on the samples of different preparatory frying times, the influence of vacuum-packing and the possible alterations in the state of preservation of the portions due to the presence of anti-oxidant agents. The results indicate that the presence of tocopherols did not have the expected effect on rancidity; it reduced the degree of rancidity reached during storage only slightly, while texture with respect to the control sample remained the same. Although the washed-muscle sample presented minimum rancidity values, the tasting panel awarded it the lowest score for acceptability. In contrast, the vacuum-packed sample presented less toughness and rancidity and was considered more acceptable, in the light of which this latter procedure would appear to be the best suited for frozen storage for pre-fried battered sardine portions.