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

Abstract

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.

SHELF LIFE AND BIOCHEMICAL COMPOSITION OF BONITO FISH (Sarda sarda, BLOCH, 1758) STORED AT 4C AND FISHING WITH DIFFERENT FISHING TOOLS

“…Kose and Erdem (2004) studied the quality changes of anchovy ( Engraulis ancrasiculus ) under refrigerated conditions and TVB‐N were 18.80 ± 0.18 mg/100 g and 43.33 ± 0.18 mg/100 g at the beginning and on the fifth day of the study, respectively. This study is comparable with the study of Metin et al. (2002) but did not show similarity to other studies.…”

“…2). Metin et al. (2002) stored the chub mackerel ( Scomber japonicus ) at 4C and TVB‐N was 39.17 mg/100 g on the ninth day.…”

“…TMA amounts of codfish preserved in ice were not more than 2 mg/100 g during 13 days and 16.3 mg/100 g at 21 days of storage. Metin et al. (2002) reported 9.01 mg/100 g TMA‐N for stored chub mackerel under refrigerated condition on the 12th day.…”

Utilization of Liquid Smoke From Oil Palm Kernel Shell to Preserve Mackerel

“…However, the shelf life of this fish and its food products is generally short, and chemical and physical treatment are required to prolong their shelf life. Several studies have shown various methods to prolong the shelf life of mackerel, such as using lactic acid 4 , a combination of sodium chloride and clove 5 , mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts 6 , salting and smoking 7 , potassium lactate 8 , and rosemary extract combined with vacuum packing 9 . Liquid smoke from oil palm kernel shell biomass is another alternative because of its antibacterial and antioxidant properties.…”