Table 8. — Free fatty acid content of Spanish mackerel (Scomberomorus 

 maculatns) glazed fillets. 



2 weeks 



2 months 3 months 



6 months 



9 months 



Control 



% oleic 

 0.62 



Tenox 4; 



Injected 1.33 



Dipped 1.74 



Tenox 6: 



Injected 2.64 



Dipped 2.00 



EDTA: 



Injected 0.99 



Dipped 1.87 



Tenox 4 + EDTA: 



Injected 1.21 



Dipped 1.70 



Tenox 6 + EDTA: 



Injected 2.97 



Dipped 1.65 



% oleic 

 2.21 



2.39 

 2.03 



2.07 

 1.58 



2.53 

 3.33 



4.82 

 1.85 



1.82 

 4.08 



% oleic 

 6.15 



3.81 



4.37 



3..39 

 3.22 



2.99 

 2.80 



3.78 

 2.91 



3.23 

 3.89 



% oleic 

 2.45 



3.95 

 4.05 



3.58 

 6.08 



2.63 

 7.38 



3.70 

 6.01 



4.18 

 4.61 



% oleic 

 6.66 



4.35 

 4.54 



4.38 

 6.54 



12.47 

 S.05 



6.69 

 6.27 



5.70 

 5.84 



Table 9. — Free fatty acid content of glazed whole heads-off Spanish mackerel 

 (Scombei-omorus maculatus) . 



2 weeks 



2 months 



3 months 



6 months 



9 months 



Control 



% oleic 

 1.33 



Tenox 4: 



Injected 1.80 



Dipped 1.67 



Tenox 6: 



Injected 2.72 



Dipped 1.09 



EDTA: 



Injected 1.49 



Dipped 1.98 



Tenox 4 + EDTA: 



Injected 1.08 



Dipped 0.94 



Tenox 6 + EDTA: 



Injected 1.29- 



Dipped 1.44 



% oleic 

 2.14 



2.16 

 2.13 



3.07 



2.47 



1.70 

 3.38 



2.11 

 2.10 



2..37 

 2.69 



% oleic 

 2.75 



3.64 



2.57 



2.74 

 4.37 



3.90 

 5.21 



1.92 

 5.40 



2.57 

 4.22 



% oleic 

 5.58 



5.21 

 5.01 



3.65 

 3.56 



4.78 

 2.36 



5.82 

 4.55 



4.23 

 4.81 



% oleic 

 4.24 



9.41 

 5.17 



5.58 

 6.91 



7.51 

 4.63 



5.92 

 5.08 



6.09 

 8.11 



The addition of a chelating compound such as 

 EDTA would decrease the amount of trace min- 

 erals available. However, the chelation of trace 

 minerals did not affect the initial production of 

 peroxides and free fatty acid. 



The development of rancidity in Spanish 

 mackerel during frozen storage was retarded 



by the application of EDTA. The only criti- 

 cism received by these samples from the taste 

 panel throughout the storage period was in 

 their appearance. A yellowish discoloration 

 developed on and adjacent to the belly flap after 

 the si.xth month of storage. The concentration 

 of EDTA applied to the sample may be a factor 



