Abstract
Sensory, physicochemical and microbiological analyses were carried out on Mediterranean horse mackerel and blue jack mackerel in order to determine quality changes during storage in ice. Sensory results indicated that whole Mediterranean horse mackerel and blue jack mackerel used in this trial had a shelf-life of 10 and 7 days, respectively. Fishtester and Fishchecker measurements showed that the quality of blue jack mackerel had deteriorated more rapidly. Fishtester values of the blue jack mackerel and the Mediterranean horse mackerel were reduced from 59 ± 10.1 to 14.8 ± 2.8 and from 85.3 ± 13.2 to 25.6 ± 7.8, respectively during the storage time. Fishchecker gave red sign (unfit for consumption) for first time on day 7 and day 6 in Mediterranean horse mackerel and blue jack mackerel, respectively. The pH of Mediterranean horse mackerel muscle was consistently lower than the pH of blue jack mackerel muscle during the storage period. The pH values of both species muscle increased gradually with time and pH value equal to 7 had almost coincided with the end of shelf-life. Bacterial loads in both fish species muscle remained rather low prior to day 10 (<6 log 10 cfu/g). The longer shelf-life of Mediterranean horse mackerel as determined by sensory evaluation was not reflected in microbiological results suggesting that the difference was due to lower rate of autolysis rather than to reduced microbial activity.
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