Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish filletsprior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin-mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mM phosphate buffer of thesame pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA-reactive substances (TBARS), rancidodour and colour were monitored. From 26 to 52 weeks, water-glazed fillets were significantly(