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 126744Subject Categories
Food Engineering
Other Chemistry Topics
Organic Chemistry
DOI
10.1016/j.foodchem.2020.126744