... (online: 2002) Rancidity development in frozen horse mackerel Figure Peroxide (PV) formation in frozen (0, 1, 3, and months) horse mackerel that was previously chilled (0, 1, and days) ously chilled. .. month in samples previously chilled for days and at month in samples previously chilled for and days Increasing the length of chilled storage time prior to freezing led to a slight increase in. .. a result of frozen storage, nor as a result of previous chilled storage Increases were found at month in samples previously chilled for and day and also at month in samples previously chilled