Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Izumi Sone, Hildur I. Sveinsdóttir, Guðmundur Stefánsson, Karin Larsson, Ingrid Undeland, Torstein Skåra, Paulina E. Romotowska, Magnea Karlsdottir

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods.
Original languageEnglish
Pages (from-to)693-701
JournalEuropean Food Research and Technology
Volume246
Issue number4
DOIs
Publication statusPublished - 13 Jan 2020

Other keywords

  • Atlantic mackerel fillet
  • Frozen storage
  • Lipid oxidation
  • Packaging
  • Sensory shelf life
  • Makríll
  • Frysting
  • Geymsla matvæla
  • Umbúðir

Fingerprint

Dive into the research topics of 'Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions'. Together they form a unique fingerprint.

Cite this