Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels

This paper examines the influence of freezing temperature (−40 °C, −18 °C) and frozen storage temperature (−18 °C, −12 °C) on gels made from washed, minced muscle of sardine (Sardina pilchardus R). In gels frozen at −18 °C, there was loss of water-holding capacity (WHC), elasticity, hardness and cohesiveness and a slight increase in thiobarbituric acid index. The gel strength did not differ from that of the chilled gel. The WHC decreased in all lots during storage. The greatest increase in rancidity occurred in gels stored at −12 °C, particularly those frozen at 18 °C. Gel strength, hardness, cohesiveness and elasticity all proved more stable in gels frozen at −40 °C irrespective of storage temperature.