Effects of different previous icing conditions on sensory, physical and chemical quality of canned horse mackerel (Trachurus trachurus)

• Main Authors: Losada, Vanesa, Lehmann, Ines, Schubring, Reinhard, Aubourg, Santiago P.
• Format: Conference Object
• Language: English
• Published: Federal Research Centre for the Nutrition and Food 2004
• Subjects: Northeast Atlantic
• Online Access: http://hdl.handle.net/10261/324187

3 pages, 2 figures, 1 table.-- 34th WEFTA meeting, 12-15 September 2004, Lübeck-Germany The fish industry is suffering from dwindling stocks of traditional species as a result of drastic changes in their availability, so that fish technologists and fish traders have turned their attention to some unconventional sources of raw material. One of such species is horse mackerel (Trachurus trachurus), a medium-fat fish abundant in the Northeast Atlantic. Efforts have been done to utilize it in the manufacture of several fish products such as smoked, canned, chilled, frozen or restructured. During processing and storage, fish quality may decline as a result of several factors. The most employed on board pre-canning method has shown to be chilling. During chilled storage of fish, important changes are known to take place concerning the lipid fraction, so that significant losses of the sensory and nutritional values have been detected. The present work aims to study the effect of a previous chilled storage on the quality of canned horse mackerel. Slurry ice has recently been reported as a promising chilling technique for the preservation of aquatic food products as a result of several advantages compared with flake ice such as lower temperature, faster chilling, lower physical damage to product and better exchange power. Fish traders have widely employed chilled storage as a previous step to the technological treatments. The effect of previous chilling conditions (storage time, fish-ice ratio, room storage temperature) on the quality of frozen and canned fish has been demonstrated. In the present work, traditional flake ice and slurry ice conditions were applied to horse mackerel prior to canning. Qualities of the resulting canned products were compared by means of sensory, physical and chemical determinations No