Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines
Journal article, 2018

Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at −27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 months’ frozen storage.

metabolites

vitamin D

NMR

biogenic amines

oxidation

proteins

Lipids

frozen

chilled

storage

Author

Inger Beate Standal

SINTEF Ocean

Revilija Mozuraityte

SINTEF Ocean

T. Rustad

Norwegian University of Science and Technology (NTNU)

Leili Alinasabhematabadi

Norwegian University of Science and Technology (NTNU)

Nils-Gunnar Carlsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Journal of Aquatic Food Product Technology

1049-8850 (ISSN)

Vol. 27 3 338-357

Subject Categories

Food Science

Food Engineering

Polymer Technologies

DOI

10.1080/10498850.2018.1436107

More information

Latest update

5/31/2018