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

Autor: Sveinsdóttir HI; University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland. Electronic address: hilduringa@matis.is., Karlsdóttir MG; University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland., Arason S; University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland., Stefánsson G; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland., Sone I; Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway., Skåra T; Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway., Rustad T; Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway., Larsson K; Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden., Undeland I; Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden., Gudjónsdóttir M; University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Aug 15; Vol. 321, pp. 126744. Date of Electronic Publication: 2020 Apr 03.
DOI: 10.1016/j.foodchem.2020.126744
Abstrakt: 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.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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