15 research outputs found
Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines
Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12\ua0monthsâ frozen storage at â27\ub0C and 9\ua0daysâ chilled storage at +4\ub0C were evaluated. Freezing at â27\ub0C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7\ua0months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18\ua0mg histamine/100\ua0g), jeopardizing safety. Preservation of mackerel fillets by freezing at â27\ub0C is thus a better option compared to prolonged chilled storage at +4\ub0C; the quality was well preserved for 12\ua0monthsâ frozen storage
Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines
Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 monthsâ frozen storage at â27°C and 9 daysâ chilled storage at +4°C were evaluated. Freezing at â27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at â27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 monthsâ frozen storage