Abstract
Chemical changes in the quality of canned mackerel during long-term storage at ambient temperature were examined in connection with sensory evaluation. By organoleptic test, the grade of canned mackerel was evaluated from a' for 0 and 1 1/4 year storage cans to b' for 10 year storage cans. Some chemical changes of canned mackerel during storage were found: the decomposition of proteins, losses of available lysine and reducing sugars, particularly glucose, and increments in the acidity of lipids, the TBA values, and the trimethylamine levels. A remarkable liberation of iron was also observed. Most of these changes occurred within 4 years of storage.
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