en Fish processing Fish processing پژوهشي Orginal research papers <span style="line-height: 115% font-family: "Times New Roman","serif" font-size: 12pt mso-bidi-language: AR-SA mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US">The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia <i>(Rachycentron canadum)</i> fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. <font size="3"><font face="Times New Roman"><font size="2"><span style="color: rgb(1, 2, 2)">Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and </span>thiobarbituric acid <span style="color: rgb(1, 2, 2)">(TBA)</span><span style="color: red"> </span><span style="color: rgb(1, 2, 2)">and complemented by the sensory analysis<font color="#010202"><span style="mso-spacerun: yes"> </span>( odor, <span style="mso-spacerun: yes"> </span>consistency and <span style="mso-spacerun: yes"> </span></font>appearance).</span></font> In addition, pH and expressible moisture (EM) were measured during 6 months storage. Proximate composition was also determined in the first day.<span style="color: rgb(1, 2, 2)"> TBA, PV and FFA levels increased on all treatments due to lipid oxidation. Ascorbic acid showed antioxidative effect on Cobia fillets during frozen storage as indicated by TBA, PV and FFA levels</span>. Results showed that free fatty acid, primary and secondary oxidation products, <span style="mso-spacerun: yes"> </span>EM and pH value of AA- treated samples were significantly lower than those of the control samples (P<0.05). <span style="color: rgb(1, 2, 2)">A gradual decrease </span>(P<0.05) <span style="color: rgb(1, 2, 2)">in sensory analysis were observed as the storage time increased.</span> Results of our investigation revealed that ascorbic acid retarded oxidative changes in frozen Cobia fillets whereas AA 0.25% was not as effective as AA 0.5% on oxidative stability. Best oxidation inhibition results on fish fillets were obtained when employing a 0.5% AA solution.</font></font></span> Cobia, Lipid oxidation, Ascorbic acid, Frozen storage 666 680 http://jifro.ir/browse.php?a_code=A-10-1-188&slc_lang=en&sid=1 S. Taheri shahrooztaheri@yahoo.com 10031947532846004030 10031947532846004030 Yes A. A. Motalebi 10031947532846004031 10031947532846004031 No A. Fazlara 10031947532846004032 10031947532846004032 No