The effect of glaze and storage temperature on the quality of frozen mackerel fillets

Abstract

The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of -18 °C and unstable temperature, which involved six temperature fluctuation cycles from -18 to -5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. Lipid oxidation, sensory properties, thiobarbituric acid reactive substancesAlthough freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage. The extent of quality loss depends on many factors, including the rate of freezing and thawing, storage temperature, temperature fluctuation, transportation, retail display and consumption (Boonsumrej et al. 2007). In this circumstance, factors such as mild temperature abuse or storing foods at very low temperatures may have varying effects on the quality, depending on the product.In fatty species of fish such as herring (Clupeidae), anchovy (Engraulidae), mackerel (Scombridae), and salmon (Salmonidae), the most serious cause of deterioration is oxidation. Fish lipids contain high levels of polyunsaturated fatty acids, which are susceptible to attack by molecular oxygen, when lipid oxidation typically results in formation of aldehydes, alkyl radicals and semialdehydes (Chen et al. 2008). The chemical tests for detecting oxidation and quantifying the extent of oxidation are based upon these changes. Thus, malondialdehyde (MDA), a major degradation product of lipid oxidation is used as a marker for assessing the extent of lipid oxidation and the most frequently method used for MDA determination is estimation of thiobarbituric acid reactive substances (TBARS) (Cordis et al. 1995). However, TBARS values go up during the initial phase of propagation stage and down in the termination stage of oxidation, the lipid oxidation leads also to objectionable changes of flavours, therefore sensory tests provided useful information related to qua...

Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)

“…Nevertheless, meat can be the target of adulteration in many ways, such as illegal sale of thawed instead of fresh meat. Although freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage (Popelka et al 2012). In the fish industry, the term "fresh" implies that the fish has never been frozen, from the moment of its capture till its distribution among consumers; it is kept chilled until it reaches the final consumer (Ghaly et al 2010).…”

Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

“…Post mortem textural changes are caused directly or indirectly by physicochemical changes in myofibrillar proteins (Křížek et al 2011) and changes in extracellular structure such as the loss of fibre compaction and the increase of extracellular space between fibres (Ingolfsdóttir 1997;Popelka et al 2012). Muscle texture is also affected by other variables such as fish rearing, seasonality and methods of capture, handling and processing (Johnston et al 2000;Periago et al 2005).…”

Sensory evaluation of fresh/frozen mackerel products: A review

“…Goulas and Kontominas (2007) reported in detail on panel screening in sensory evaluation of Pacific mackerel ( S. japonicus ), which first used the triangle test to screen panelists for the ability to identify undesirable odors. Moreover, some researchers insisted on using internal‐trained panelists for the hedonic test as can be seen specifically in the mackerel‐related studies that were reported between 2008 and 2016 (Albertos et al., 2015; Alfaro et al., 2013; Aubourg et al., 2013; Erkan & Bilen, 2010; Lakshmisha et al., 2008; Medina et al., 2009; Ozogul & Balikci, 2013; Popelka et al., 2012; Sofi et al., 2016; Sofi et al., 2014; Uçak et al., 2011; Viji et al., 2016; C. Wu et al., 2016). One possible reason was for better integration of sensory attribute strength results with attitudinal results, and another possible reason was the practical cost.…”

“…To extend the shelf life of mackerel, some methods include ice coating/glazing, edible coating, adding antioxidants, and vacuum packaging have been applied to mackerel products (Goulas & Kontominas, 2007; Jamróz et al., 2019; Quitral et al., 2009). Glazing protects the surface of the fish from oxidation and dehydration by limiting the chance of oxidation by air (Popelka et al., 2012). Edible coatings such as chitosan‐citrus composite coating can inhibit the growth of microorganisms and mitigate the production of lipid oxidation and peroxide in Pacific mackerel, resulting in high preferred appearance, odor, and organization over the untreated samples.…”