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

Abstract

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.

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

“…These values were similar, or in some cases well below, to the reported TBARS values of e.g. Atlantic mackerel ( Scomber scombrus ) fillets containing antioxidants (either sodium erythorbate or phosphate) and stored at − 25 °C for 0–15 months 56 , suggesting that silage has comparable oxidative quality to that of Atlantic mackerel fillets. Besides, frozen and thawed herring filleting co-products were used in this study, which usually gives higher TBARS values than fresh co-products 5 , probably due to an increased release of both pro-oxidative low molecular weight iron and copper 44 .…”

Lipid oxidation and antioxidant delivery systems in muscle food

“…Antioxidants can also be applied onto the surface of nonfrozen muscle by a spray mister to ensure uniform coverage (Sveinsdóttir et al., 2020). This technology has been widely used in the meat and fish processing industry as a low‐cost and high‐efficiency method.…”

“…In order to reduce different degradation pathways (i.e., microbial activity, autolysis, lipid oxidation), a water dipping (or rinsing/washing) step is often employed to muscle as a preliminary step prior to chilled storage to remove blood, digestive juices, slime, and/or feces as well as to partially prevent microbial contamination (Miranda et al., 2018). Additionally, dipping solutions have been fortified with antioxidant compounds to enhance such preservative effects (Sveinsdóttir et al., 2020). In this respect, the dipping process provides two opportunities to deliver antioxidants into the muscle food system.…”

Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

“…Freezing could prolong the shelf-life of products and maximize the preservation of their original properties by inhibiting microbial activity and enzymatic reactions [3]. However, long-term frozen storage inevitably leads to ice crystal growth [4], which causes irreversible mechanical damage to the muscle fibers, thus leading to a decrease in WHC and texture properties [5,6], and indirectly triggering protein denaturation [7] and lipid oxidation [8], ultimately affecting the sensory experience of consumers and commodity value [9]. Therefore, the WHC and texture properties dominate the degree of deterioration of muscle quality.…”