Glazing treatment with neither ice nor tea extracts did yield a significant difference in
PV, although ice, green tea and Pouchong tea appear to inhibit further production of hydroperoxide in bonito fillets after storage for a period of seven weeks, suggesting
that PV does not appear to be a good indicator for comparing meat-preservation treatments for a frozen-fish meat system.Most hydroperoxide would appear to be unstable in fish meat in frozen storage, this probably accounting for the conclusion that the observed PV results for the different storage and preservation alternatives did not differ significantly