Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Artikel i vetenskaplig tidskrift, 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.


Lipid oxidation


Atlantic mackerel (Scomber scombrus)

Sodium erythorbate


Hildur I. Sveinsdóttir

Háskóli Íslands

Matis ohf., Iceland

Magnea G. Karlsdóttir

Háskóli Íslands

Matis ohf., Iceland

Sigurjón Arason

Matis ohf., Iceland

Háskóli Íslands

Guðmundur Stefánsson

Matis ohf., Iceland

Izumi Sone


Torstein Skåra


T. Rustad

Norges teknisk-naturvitenskapelige universitet

Karin Larsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

María Gudjónsdóttir

Matis ohf., Iceland

Háskóli Íslands

Food Chemistry

0308-8146 (ISSN)

Vol. 321 126744



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