Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
Journal article, 2020

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.

Lipid oxidation

Frozen storage


Atlantic mackerel fillet

Sensory shelf life


Izumi Sone

Nofima AS

Hildur I. Sveinsdóttir

Matis ohf., Iceland

University of Iceland

Guðmundur Stefánsson

Matis ohf., Iceland

Karin Larsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Torstein Skåra

Nofima AS

Paulina E. Romotowska

Matis ohf., Iceland

Magnea G. Karlsdóttir

University of Iceland

European Food Research and Technology

1438-2377 (ISSN) 1438-2385 (eISSN)

Vol. 246 4 693-701

Subject Categories

Food Engineering

Chemical Process Engineering

Polymer Technologies



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