The effect of antioxidants on minced jack mackerel stored at -20&#176C for 90 days was evaluated. The antioxidants used were: ethylenediaminetetraacetic acid (EDTA), tert-butylhydroxiquinone (TBHQ), butylhydroxianisol (BHA), butylhydroxitoluene (BHT), and sodium erythorbate (SE) with or without sodium tripolyphosphate (STPP). Sensorial (taste, texture, and odor) and chemical (peroxide values, free fatty acids, fatty acids, and thiobarbituric acid) changes were evaluated during storage. The best results, by sensorial evaluation, peroxide value (POV) and thiobarbituric acid (TBA) levels, were obtained with the following mixtures: 0.1% SE, 0.5% STPP, and 0.025% EDTA; 0.1% SE and 0.5% STPP; and 0.01% BHA and 0.01% BHT. Free fatty acids (FFA) increased during the study independently of the presence of antioxidants. Our findings also suggest that docosahexenoic acid (DHA) levels do not33 reflect oxidation in frozen minced jack mackerel. © 2006 by The Haworth Press, Inc. All rights reserved.