Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
Publisher's version (útgefin grein) This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at −...
Published in: | European Food Research and Technology |
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Format: | Article in Journal/Newspaper |
Language: | English |
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Springer Science and Business Media LLC
2020
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Online Access: | https://hdl.handle.net/20.500.11815/2393 https://doi.org/10.1007/s00217-020-03434-x |
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ftopinvisindi:oai:opinvisindi.is:20.500.11815/2393 2023-05-15T16:51:38+02:00 Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions Sone, Izumi Sveinsdóttir, Hildur I. Stefánsson, Guðmundur Larsson, Karin Undeland, Ingrid Skåra, Torstein Romotowska, Paulina E. Karlsdottir, Magnea Matvæla- og næringarfræðideild (HÍ) Faculty of Food Science and Nutrition (UI) Heilbrigðisvísindasvið (HÍ) School of Health Sciences (UI) Háskóli Íslands University of Iceland 2020-01-13 693-701 https://hdl.handle.net/20.500.11815/2393 https://doi.org/10.1007/s00217-020-03434-x en eng Springer Science and Business Media LLC European Food Research and Technology;246(4) https://link.springer.com/article/10.1007%2Fs00217-020-03434-x Sone, I., Sveinsdóttir, H.I., Stefánsson, G. et al. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions. Eur Food Res Technol 246, 693–701 (2020). https://doi.org/10.1007/s00217-020-03434-x 1438-2377 1438-2385 (eISSN) https://hdl.handle.net/20.500.11815/2393 European Food Research and Technology doi:10.1007/s00217-020-03434-x info:eu-repo/semantics/openAccess Atlantic mackerel fillet Frozen storage Lipid oxidation Packaging Sensory shelf life Makríll Frysting Geymsla matvæla Umbúðir info:eu-repo/semantics/article 2020 ftopinvisindi https://doi.org/20.500.11815/2393 https://doi.org/10.1007/s00217-020-03434-x 2022-11-18T06:52:06Z Publisher's version (útgefin grein) This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods. Open Access funding provided by Nofima the food research institute. The authors would like to gratefully acknowledge the financial support of Nordic Innovation (MAR14306). Prof. María Guðjónsdóttir at University of Iceland is acknowledged for her valuable feedback on the manuscript. Peer Reviewed Article in Journal/Newspaper Iceland Opin vísindi (Iceland) European Food Research and Technology 246 4 693 701 |
institution |
Open Polar |
collection |
Opin vísindi (Iceland) |
op_collection_id |
ftopinvisindi |
language |
English |
topic |
Atlantic mackerel fillet Frozen storage Lipid oxidation Packaging Sensory shelf life Makríll Frysting Geymsla matvæla Umbúðir |
spellingShingle |
Atlantic mackerel fillet Frozen storage Lipid oxidation Packaging Sensory shelf life Makríll Frysting Geymsla matvæla Umbúðir Sone, Izumi Sveinsdóttir, Hildur I. Stefánsson, Guðmundur Larsson, Karin Undeland, Ingrid Skåra, Torstein Romotowska, Paulina E. Karlsdottir, Magnea Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
topic_facet |
Atlantic mackerel fillet Frozen storage Lipid oxidation Packaging Sensory shelf life Makríll Frysting Geymsla matvæla Umbúðir |
description |
Publisher's version (útgefin grein) This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods. Open Access funding provided by Nofima the food research institute. The authors would like to gratefully acknowledge the financial support of Nordic Innovation (MAR14306). Prof. María Guðjónsdóttir at University of Iceland is acknowledged for her valuable feedback on the manuscript. Peer Reviewed |
author2 |
Matvæla- og næringarfræðideild (HÍ) Faculty of Food Science and Nutrition (UI) Heilbrigðisvísindasvið (HÍ) School of Health Sciences (UI) Háskóli Íslands University of Iceland |
format |
Article in Journal/Newspaper |
author |
Sone, Izumi Sveinsdóttir, Hildur I. Stefánsson, Guðmundur Larsson, Karin Undeland, Ingrid Skåra, Torstein Romotowska, Paulina E. Karlsdottir, Magnea |
author_facet |
Sone, Izumi Sveinsdóttir, Hildur I. Stefánsson, Guðmundur Larsson, Karin Undeland, Ingrid Skåra, Torstein Romotowska, Paulina E. Karlsdottir, Magnea |
author_sort |
Sone, Izumi |
title |
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
title_short |
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
title_full |
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
title_fullStr |
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
title_full_unstemmed |
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions |
title_sort |
investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted atlantic mackerel (scomber scombrus) produced under industrial conditions |
publisher |
Springer Science and Business Media LLC |
publishDate |
2020 |
url |
https://hdl.handle.net/20.500.11815/2393 https://doi.org/10.1007/s00217-020-03434-x |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
European Food Research and Technology;246(4) https://link.springer.com/article/10.1007%2Fs00217-020-03434-x Sone, I., Sveinsdóttir, H.I., Stefánsson, G. et al. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions. Eur Food Res Technol 246, 693–701 (2020). https://doi.org/10.1007/s00217-020-03434-x 1438-2377 1438-2385 (eISSN) https://hdl.handle.net/20.500.11815/2393 European Food Research and Technology doi:10.1007/s00217-020-03434-x |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/20.500.11815/2393 https://doi.org/10.1007/s00217-020-03434-x |
container_title |
European Food Research and Technology |
container_volume |
246 |
container_issue |
4 |
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693 |
op_container_end_page |
701 |
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