Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

► Fish lipids extracted from hake muscle have been spectroscopically characterised. ► Lipid hydrolysis in hake muscle is an important event related to quality changes. ► Changes in the phospholipids-PO2− group could be related with membrane deterioration and associated to texture changes in hake. ► The ATR-FTIR ν(CO) band of carboxylic acid can be used as a marker for monitoring frozen storage time at this temperature.