Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation

Paulina E. Romotowska*, María Gudjónsdóttir, Magnea G. Karlsdóttir, Hordur G. Kristinsson, Sigurjón Arason

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

Interruption of a temperature-controlled cold-chain, is a common problem during transportation and storage of food. The objective of the study was to investigate stability of Atlantic mackerel as subjected to temperature abuse (−12 °C for 1 month) followed by storage at a constant temperature (−25 °C) for 9 months, and compared to stable storage (−25 °C). Diversity in composition of the raw material as affected by feeding state was investigated. Evaluation of quality attributes (gaping, peritoneum) was performed, as well as lipid hydroperoxide, thiobarbituric reactive substances, and free fatty acids. The temperature abuse resulted in increased gaping and peritoneum deterioration, lipid degradation compared to fish stored at a constant temperature. Results indicated that fish caught in July has a higher amount of polyunsaturated and saturated fatty acids, but less monounsaturated fatty acids than fish caught in September. Therefore, fish from September was more prone to degradation during storage than fish caught in July.

Original languageEnglish
Pages (from-to)275-282
Number of pages8
JournalLWT - Food Science and Technology
Volume83
DOIs
Publication statusPublished - 15 Sept 2017

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Ltd

Other keywords

  • Atlantic mackerel
  • Frozen storage
  • Lipid stability
  • Seasonal variation
  • Temperature abuse

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