Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Journal article, 2020

This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at −25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.

Polyphosphate

Lipid oxidation

Fillets

Atlantic mackerel (Scomber scombrus)

Sodium erythorbate

Author

Hildur I. Sveinsdóttir

University of Iceland

Matis ohf., Iceland

Magnea G. Karlsdóttir

University of Iceland

Matis ohf., Iceland

Sigurjón Arason

Matis ohf., Iceland

University of Iceland

Guðmundur Stefánsson

Matis ohf., Iceland

Izumi Sone

Nofima AS

Torstein Skåra

Nofima AS

T. Rustad

Norwegian University of Science and Technology (NTNU)

Karin Larsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

María Gudjónsdóttir

Matis ohf., Iceland

University of Iceland

Food Chemistry

0308-8146 (ISSN)

Vol. 321 126744

Subject Categories

Food Engineering

Other Chemistry Topics

Organic Chemistry

DOI

10.1016/j.foodchem.2020.126744

More information

Latest update

5/20/2020