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The main focus for this study was to compare and evaluate the quality changes and to determine the shelf life of frozen Scomberomorus commerson fillet using quick and slow freezing methods. Scomberomorus commerson fillets were frozen by slow and quick freezing methods and kept in the freezer at -18°C for 180 days. Then proximate analysis, chemical test (Total volatile base nitrogen; TVN, Thiobarbituric acid; TBA), drip loss, fatty acids profile and sensory analysis were assessed. Generally, Ash content, TBA, and TVN, drip loss, SFA values were significantly increased during storage time where as the moisture, protein, fat, PUFA and MUFA were significantly decreased (P<0.05). The ratio of TVN, TBA and drip loss was found to be higher in slowly as against quickly frozen fish. The PUFA (19.71), MUFA (23.40) and ω3 (14.69) of the quick samples was higher than that of the slow samples (16.99, 22.64, 12.34%, respectively). Regarding sensory analysis, both samples were in acceptable condition but the quality of quick samples was better than slow frozen samples. The quick freezing method was generally much more influent on quality parameters than slow freezing method.

Keywords: Chemical test, Fatty acids, Frozen, Scomberomorus commerson, Sensory analysis.

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