Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Sone, Izumi; Sveinsdóttir, Hildur Inga; Stefánsson, Guðmundur; Larsson, Karin; Undeland, Ingrid; Skåra, Torstein; Romotowska, Paulina E.; Karlsdóttir, Magnea G.

doi:10.1007/s00217-020-03434-x

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…Traditionally shelf life is prolonged by using e.g. additives with antioxidant properties or by choosing appropriate packaging solutions (Aubourg et al, 2004;Karoui & Hassoun, 2017;Sone et al, 2020). Antioxidants are classified depending on their mechanism.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…Slow lipid oxidation primarily resulting in the formation of hydroperoxide is attributed to the low temperature, which subsequently leads to a gradual increase in lipid autolysis and enzymatic activity in fatty fish ( Duarte et al, 2020 ). Mackerel muscle is highly susceptible to lipid and protein oxidation due to its low post-mortem pH, high polyunsaturated fatty acid content, and abundance of pro-oxidants ( Sone et al, 2020 ). Lipids readily decompose into low-molecular-weight volatile compounds such as aldehydes and ketones, producing unpleasant odors ( Domínguez et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Ismail¹,

Ryu²,

Yim³

et al. 2023

Food Sci Anim Resour

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This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at −18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R 2 cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

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“…Although the causes of fillet gapping are not well understood, some actions could reduce the possibility of gapping, like rapid cooling, harvesting fish in a rest state, minimal harvest handling, season, rapid expedition to the market, etc. [ 49 , 59 , 60 ]. Production yield is a metric to evaluate the performance and effectiveness of an operation in the production lines.…”

Section: Modern Fish Cuttingmentioning

confidence: 99%

Cutting Techniques in the Fish Industry: A Critical Review

Liu

Lyu

et al. 2022

Foods

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Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

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Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Cited by 5 publications

References 39 publications

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

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

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Cutting Techniques in the Fish Industry: A Critical Review

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