Advertisement

Effect of Cooking on Consumers Perceptions of Mackerel (Scomber Scombrus) of Poor Quality

  • Cesarettin Alasalvar
  • Peter C. Quantick
  • John M. Grigor

Abstract

Wrapped and unwrapped raw mackerel samples, stored chilled (Chilled mackerel) and frozen then chilled (FC mackerel), were monitored for histamine content and assessed by sensory means over 3 days of storage. A score of about 20 coincided with the level at which fish were considered unacceptable by members of the panel. All samples showed good quality up to day 3 except unwrapped FC mackerel which showed fair quality. Cooked mackerel samples were also assessed during the same period for flavor, odor, texture and overall opinion about the effect of cooking on overall aroma quality. All samples showed normal flavor characteristics of good quality fish during storage. Although highly significant differences (P<0.01) were observed in wrapped and unwrapped FC and chilled mackerel samples over 3 days of storage, no significant differences (P>0.05) were observed between the trials when the cooked mackerel samples were used. This indicated that cooking would appear to have masked any undesirable changes observed in fish, provided these changes were not extreme. Further investigation showed that cooking resulted in increases in the quantity of aldehydes detected. This might be crucial for overall aroma quality by masking some of the undesirable aroma changes in fish

Keywords

Consumer Perception Histamine Level Fresh Fish Aroma Quality Histamine Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Alasalvar, C. Factors affecting the safety and quality of fish during chill distribution. Ph.D Thesis, School of Applied Science and Technology, Food Research Center, University of Lincolnshire and Humberside, Grimsby, UK, 1994Google Scholar
  2. Alasalvar, C.; Quantick, P. C.; Grigor, J. M. Aroma compounds of fresh and stored mackerel (Scomberscombrus) In Flavor and Lipid Chemistry of Segfoods; Shahidi, F., Cadwallader, K. R., Eds.; ACS Symposium Series 674; Washington, DC, 1997; pp 39–54CrossRefGoogle Scholar
  3. Alur, M. D.; Venugopal, V.; Nerkar, D. R Spoilage potential of some contaminant bacteria isolated from Indian mackerel (Rastrelliger kanagurta). J. Food Sci 1989, 54,1111–1115 CrossRefGoogle Scholar
  4. Baranowski, J. Methodology for histamine analysis. In Histamine in Marine Products: Production by Bacteria, Measurement and Prediction of Formation; Pan, B. S., James, D., Eds.; FAO Fisheries Technical Paper 252: Rome, 1985; pp. 4–9Google Scholar
  5. Behling, A. R.; Taylor, S. L. Bacterial histamine production as a function of temperature and time of incubation. J. Food Sci 1982 47,1311–1317CrossRefGoogle Scholar
  6. Branch, A. C.; Vail, A. M. A. Bringing fish inspection into the computer age. Food Technol. Australia 1985 37,352–355Google Scholar
  7. Connell, J. J., Ed. Control of Fish Quality Fishing News Books Ltd: London, 1975Google Scholar
  8. Edmunds, W. J.; Eitenmiller, R. R. Effect of storage time and temperature on histamine content and histidine de-carboxylase activity of aquatic species. J. Food Sci 1975 40,516–519CrossRefGoogle Scholar
  9. EEC (European Economic Community). Histamine. Official Journal of the European Communities No L 268/31, 1991Google Scholar
  10. Howgate, P.F. Quality assessment and quality control. In Fish Handling and Processing; Aitken, A.; Mackie, I. M.; Merritt, J. H.; Windsor, M. L., Eds.; HMSO Press: Edinburgh, 1982; pp 177–186Google Scholar
  11. Huss, H. H., Ed. Assurance of Seafood Quality FAO Fisheries Technical Paper 334: Rome, 1994Google Scholar
  12. Josephson, D. B.; Lindsay, R. C. Retro-aldol degradations of unsaturated aldehydes: Role in the formation of c-4-heptenal from t-2, c-6-nonadienal in fish, oyster and other flavors. J. Am. Oil Chem. Soc 1987 64,132–138CrossRefGoogle Scholar
  13. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. Variations in the occurrences of enzymatically derived volatile aroma compounds in salt-and freshwater fish. J. Agric. Food Chem 1984a 32,1344–1347CrossRefGoogle Scholar
  14. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides). J. Agric. Food Chem 1984b 32,1347–1352CrossRefGoogle Scholar
  15. Kasahara, K.; Nishibori, K. Volatile components of roasted fishes. Bull. Jpn. Soc. Sei. Fish 1985 51,489–492CrossRefGoogle Scholar
  16. Kawai, T. Fish flavor. Crit. Rev. Food Sci. Nutr 1996 36, 257–298CrossRefGoogle Scholar
  17. Khayat, A.; Schwall, D. Lipid oxidation in seafood. Food Technol 1983, 7, 130–140Google Scholar
  18. Koizumi, C.; Kieu-Thu, C.; Nonaka, J. Undesirable odor of cooked sardine meat. Bull. Jpn. Soc. Sei. Fish 1979 45, 1307–1312 CrossRefGoogle Scholar
  19. Lindsay, R. C. Fish flavors. Food Rev. Int 1990 6,437–455CrossRefGoogle Scholar
  20. Luten, J. B.; van Spreekens, K. J. A.; Riekwel-Booy, G.; Seuren, L. A. J. Biogene aminen in visserijprodukten. de Ware(n)-Chemicus 1988 18,98–105Google Scholar
  21. Menabrito, A. P.; Regenstein, J. M. Shelf-life extension of fresh fish-A review part III-Fish quality and methods of assessment. J. Food Quality 1990,13, 209–223CrossRefGoogle Scholar
  22. Nakamura, K.; Lida, H.; Tokunaga, T.; Miwa, K. Volatile flavor compounds of grilled red-fleshed fish volatile carbonyl compounds and volatile fatty acids. Bull. Jpn. Soc. Sci. Fish 1980 46,221–224CrossRefGoogle Scholar
  23. Reineccius, G. Off-flavors in foods. Crut. Rev. Food Sci. Nutr 1990 29,381–402CrossRefGoogle Scholar
  24. Shahidi, F. Flavour of muscle foods-an overview. In Flavour of Meat, Meat Products and Seafoods,2nd ed.; Shahidi, F., Ed.; Blackie Academic & Professional; London, 1998; pp 1–4Google Scholar
  25. Shahidi, F.; Cadwallader, K. R. Flavor and lipid chemistry of seafoods: An overview. In Flavor and Lipid Chemistry of Seafoods; Shahidi, F., Cadwallader, K. R,Eds.; ACS Symposium Series 674; Washington, DC, 1997; PP 1–8CrossRefGoogle Scholar
  26. Shibamoto, T.; Horiuchi, M. Role of aldehydes in cooked fish flavors. In Flavor and Lipid Chemistry of Seafoods;Shahidi, F., Cadwallader, K. R., Eds.; ACS Symposium Series 674; Washington, DC, 1997; pp 20–30CrossRefGoogle Scholar
  27. Sloan, A. E.; McNutt, K. W.; Powers, M. Consumers’ attitudes about shelflife and technology. In The Shelf-life of Foods and Beverages; Charalambous, G., Ed.; Elsevier Science Publishers: Amsterdam, 1986; pp 63–72Google Scholar
  28. Yasuhara, A.; Shibamoto, T. Quantitative analysis of volatile aldehydes formed from various kinds of fish flesh during heat treatment. J. Agric. Food Chem 1995 43,94–97CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Cesarettin Alasalvar
    • 1
  • Peter C. Quantick
    • 1
  • John M. Grigor
    • 1
  1. 1.School of Applied Science and Technology Food Research CenterUniversity of Lincolnshire and HumbersideNorth East LincolnshireUK

Personalised recommendations