Atlantic Mackerel (<i>Scomber scombrus</i>, L.): Shelf Life in Ice

Jhaveri, Sudip N.; Leu, Shing-Shen; Constantinides, Spiros M.

doi:10.1111/j.1365-2621.1982.tb12888.x

Cited by 20 publications

(15 citation statements)

References 11 publications

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“…30 In other studies, the total aerobic count of cold-stored (4∞C) tilapia fillets was reported as 9.6 log c.f.u./g on the day of spoilage; 27 an the microbial load of ice-stored Atlantic mackerel was 7 log c.f.u./g on the 11th day of storage. 26 In the present study, the initial load of total coliforms was 1.32 log c.f.u./g at the beginning of storage. It reached 3.66 log c.f.u./g for the control group, 4.04 log c.f.u./g for those samples treated with 2% potassium lactate, and 1.96 log c.f.u./g for those samples treated with 4% potassium lactate by the 12th day of storage.…”

Section: Trimethylaminementioning

confidence: 49%

“…Rehbein et al found that the bacterial load of redfish was 10 4 c.f.u./g after 12 days, and that when the fish had spoiled, the bacterial count had not exceeded 10 6 c.f.u./g 30 27 an the microbial load of ice‐stored Atlantic mackerel was 7 log c.f.u./g on the 11th day of storage 26 …”

Section: Resultsmentioning

confidence: 99%

“…25 Jhaveri et al, who have studied the shelf life of dressed and steak Atlantic mackerel stored in ice, observed that the TMA-N content did not exceed 3 mg per 100 g fish until the sixth day and was below 5 mg per 100 g fish between the seventh and ninth days of storage. 26 They detected a strong fishy odor between the 10th and 11th days with TMA levels exceeding 6 mg per 100 g fish. This value is higher than the 6 mg per 100 g fish observed in the present study after the 12th day of storage.…”

Section: Trimethylaminementioning

confidence: 96%

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Effect of potassium lactate on the quality and shelf life of chub mackerel Scomber japonicus

Metin¹,

Erkan²,

Varlık³

et al. 2002

Fisheries Sci

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The effect of potassium lactate treatment on the shelf life of vacuum‐packaged fish was studied. Chub mackerel was treated with 2% and 4% potassium lactate solutions, and their shelf lives were compared with those of control (not treated) samples. Samples were stored at 4°C and sensory evaluation, and chemical and microbiological analyses were done every three days. Control group spoiled after six days of storage. The addition of potassium lactate decreased microbiological activity and treated samples remained in good quality until the ninth day of storage. There was no significant difference between the shelf life of samples treated with either 2% or 4% potassium lactate. These results indicate that treatment with potassium lactate extends the shelf life of vacuum‐packaged and refrigerated chub mackerel.

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Section: Trimethylaminementioning

confidence: 49%

Section: Resultsmentioning

confidence: 99%

Section: Trimethylaminementioning

confidence: 96%

See 1 more Smart Citation

Effect of potassium lactate on the quality and shelf life of chub mackerel Scomber japonicus

Metin¹,

Erkan²,

Varlık³

et al. 2002

Fisheries Sci

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“…Fish are liable to quality changes during chilling and frozen storage (Jiang et al, 1981;Licciardello et al, 1980). For example, handling of fresh mackerel has always been a serious problem because of its soft flesh (Jhaveri et al, 1982) and delicate skin (Liston, 1982). During frozen storage, mackerel is very susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (Leu et al, 1981).…”

mentioning

confidence: 99%

Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel

Santos

Regenstein

1990

Journal of Food Science

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The quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis ten&), a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethylamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf-life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf-life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel.

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“…En una investigación sobre la caballa del Atlántico (Scomber scombrus, L.) mantenida en hielo se reportó que la vida útil del pescado en su forma vestida alcanza los nueve días, existiendo una correlación entre la evaluación sensorial y la concentración de histamina, además de otros parámetros considerados durante ese período (Jhaveri et al, 1982). Se analizó también el efecto de la temperatura y el tiempo de congelamiento sobre la formación de histamina en la anchoa Engraulis encrasicholus (L, 1758).…”

Section: Temperaturaunclassified

Influencia de la Temperatura de Conservación sobre la Formación de Histamina en Caballa (Scomber japonicus)

et al. 2011

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ResumenEl objeto del presente trabajo fue estudiar la influencia de la temperatura sobre la frescura de la caballa (Scomber japonicus) asociada con los cambios químicos y los atributos organolépticos de los ejemplares conservados en diferentes condiciones. La calidad del pescado se determinó por evaluación sensorial mientras que la inocuidad se estableció midiendo el contenido de histamina a 6 ºC durante una semana realizando el muestreo después de transcurridos uno, tres, cinco y siete días en condiciones de refrigeración. A la temperatura ambiente de 20 ºC el muestreo se efectuó diariamente durante tres días. Las caballas refrigeradas superaron los niveles aceptables de histamina al tercer día antes de ser rechazadas por los panelistas sensoriales. Cuando las muestras se mantuvieron a temperatura ambiente alcanzaron niveles peligrosos de histamina al segundo día en coincidencia con el rechazo determinado por el panel de evaluación sensorial.Palabras clave: histamina, caballa, Scomber japonicus, refrigeración, evaluación sensorial. Influence of Storage Temperature on Histamine Formation in Mackerel (Scomber japonicus) AbstractThe aim of the present work was to study the influence of storage temperature on the freshness of mackerel (Scomber japonicus) associated with chemical changes and organoleptic attributes of the samples maintained under different environmental conditions. Fish quality was assessed by sensory evaluation while safety was determined through histamine development during refrigerated storage at 6 ºC during a week, sampling for analysis after periods of one, three, five and seven days. At room temperature of 20 ºC samples were analyzed daily during three days. Refrigerated mackerel became unsafe for human consumption, reaching unacceptable histamine levels after three days, before being rejected by the sensory panel. At room temperature samples were discarded due to their high histamine content on the second day, in agreement with the rejection decision of the sensory evaluation panel.

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Atlantic Mackerel (Scomber scombrus, L.): Shelf Life in Ice

Cited by 20 publications

References 11 publications

Effect of potassium lactate on the quality and shelf life of chub mackerel Scomber japonicus

Effect of potassium lactate on the quality and shelf life of chub mackerel Scomber japonicus

Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel

Influencia de la Temperatura de Conservación sobre la Formación de Histamina en Caballa (Scomber japonicus)

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