Mackerel (Scomber scombrus) were filleted and fillets from one
side of each fish were stored at -25°C. Fillets from the
other side were immersed in saturated brine for 10 minutes and
canned either in simulated tomato sauce (pH 4.7) or 2% brine.
Effects of the brining, heat processing and storage were
studied. Iodine, Peroxide, Acid and Saponification Values in
both canned and uncanned fillets were determined. The fatty acid
profile was also determined for some of the samples. The analyses
were carried out both on fillets with and without skin. [Continues.]
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.