Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids,Vitamin D,Proteins, and Small Metabolites,including Biogenic Amines |
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| Authors: | Inger Beate Standal Revilija Mozuraityte Turid Rustad Leili Alinasabhematabadi Nils-Gunnar Carlsson Ingrid Undeland |
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| Institution: | 1. Department of Process Technology, SINTEF Ocean, Trondheim, Norway;2. Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway;3. Department of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, Sweden |
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| Abstract: | Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at ?27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at ?27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at ?27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 months’ frozen storage. |
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| Keywords: | Lipids frozen chilled storage vitamin D proteins oxidation NMR biogenic amines metabolites |
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