Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

Abstract

The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber scombrus) stored at 4 °C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids [FFA]) and microbiological parameters (total viable count [TVC], coliform, Escherichia coli, Staphylococcus aureus) during 9 months of storage. Sensory quality of smoked mackerel marinates with or without dill leaves (Group A, Group B, respectively) decreased throughout storage period. However, at the end of storage period, both the products were still acceptable by the panellist. At the beginning of storage, the initial TVB-N values were 24.14 mg/100 g and showed fluctuations during storage period. TBA values significantly increased (p < 0.05) for both products during storage period. PV showed fluctuations. FFA increased gradually from 2.46 to 7.33 (expressed as % of oleic acid) for Group A and from 2.57 to 6.90 for Group B at the end of storage period. Coliform, E. coli and S. aureus were not detected during storage period. TVC remained lower than the acceptability limit of 106 log CFU/g at the end of storage period. The results of this study suggest that shelf life of both products was 9 months and also the combination of hot smoking, marinating, vacuum packing and seasoning led to high-quality food item and was found to be effective in controlling the growth of bacteria and biochemical indices.