CONTENTS 



Page 



Introduction 1 



Part I. The effect of various treatments upon the development 



of rancidity in Spanish mackerel 2 



Materials and procedure 2 



Results 2 



Discussion 7 



Part II. The effect of various EDTA compounds upon texture and 

 the development of rancidity in Spanish mackerel 



fillets 9 



Materials and procedure 9 



Results 9 



Discussion 12 



Literature cited 12 



Figures 



No. 



1. Organoleptic score for flavor of Spanish mackerel fillets 4 



2. Organoleptic score for texture of Spanish mackerel fillets 5 



3. Peroxide content of the oil fraction from Spanish mackerel 5 



4. Free fatty acid content of oil fraction from Spanish mackerel fillets . 7 



5. Free fatty acid content of oil from Spanish mackerel fillets 



treated with 180 ppm of EDTA and certain salts of EDTA 9 



6. Organoleptic score for texture of Spanish mackerel fillets treated 



with 180 ppm of EDTA and certain salts of EDTA 10 



No. 



TabI 



es 



1. Organoleptic scores of Spanish mackerel {Scomberomonis 



maculaUis) fillets packed in vacuum-sealed bags 3 



2. Organoleptic scores of glazed Spanish mackerel {Scomber- 



omorus tnaculahis) fillets 3 



8. Organoleptic scores of glazed whole heads-off Spanish mackerel 



{Scomberomonis macuIaUis) 4 



4. Peroxide content of Spanish mackerel (Scomberomonis macu- 



lat-iis) packed in vacuum-sealed bags 5 



5. Peroxide content of glazed Spanish mackerel (Scomberomonis 



maculatus) fillets 6 



6. Peroxide content of glazed whole heads-off Spanish mackerel 



(Scomberomorus viacnlahis) 6 



7. Free fatty acid content of Spanish mackerel (Scomberomorus 



maculatus) fillets packed in vacuum-sealed bags 7 



8. Free fatty acid content of Spanish mackerel (Scomberomorus 



maculatus) glazed fillets 8 



ill 



