Abstract
The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber scombrus) stored at 4 °C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids [FFA]) and microbiological parameters (total viable count [TVC], coliform, Escherichia coli, Staphylococcus aureus) during 9 months of storage. Sensory quality of smoked mackerel marinates with or without dill leaves (Group A, Group B, respectively) decreased throughout storage period. However, at the end of storage period, both the products were still acceptable by the panellist. At the beginning of storage, the initial TVB-N values were 24.14 mg/100 g and showed fluctuations during storage period. TBA values significantly increased (p < 0.05) for both products during storage period. PV showed fluctuations. FFA increased gradually from 2.46 to 7.33 (expressed as % of oleic acid) for Group A and from 2.57 to 6.90 for Group B at the end of storage period. Coliform, E. coli and S. aureus were not detected during storage period. TVC remained lower than the acceptability limit of 106 log CFU/g at the end of storage period. The results of this study suggest that shelf life of both products was 9 months and also the combination of hot smoking, marinating, vacuum packing and seasoning led to high-quality food item and was found to be effective in controlling the growth of bacteria and biochemical indices.
References
Ackman, R. G. (1989). Fatty acids. In R. G. Ackman (Ed.), Marine biogenic lipids, fats and oils (pp. 103–137). Boca Raton: CRC.
Antonocopoulus, N. (1973). Bestimmung des fluchhtigen basensticktoofs. In W. Ludorf & V. Meyer (Eds.), Fische und Fischerzeugnisse (pp. 224–225). Berlin: Aulage Verlag Paul Parey.
AOAC. (1990). Official methods of analysis of the Association of the Official Analysis Chemists (15th ed.). Washington, DC: Association of Official Analytical Chemists.
AOAC. (1998). Official methods of analysis, 16th ed., Chapter 39. (D.L. Soderberg, chapter editor). In P. Cunniff (Eds.), Official methods of analysis of AOAC International. Gaithersburg, MD: American Oil Chemists Society.
AOCS. (1994). Official methods and recommended practices of the American Oil Chemists. Society. Champaign: American Oil Chemists Society.
Aubourg, S. P., & Ugliano, M. (2002). Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology, 215, 91–95.
Basti, A. A., Misaghi, A., Salehi, T. Z., & Kamkar, A. (2006). Bacterial pathogens in fresh, smoked and salted Iranian fish. Food Control, 17, 183–188.
Bilgin, Ş., Ünlüsayın, M., İzci, L., & Günlü, A. (2008). The determination of the shelf life and some nutritional components of gilthead sea bream (Sparus aurata L., 1758) after cold and hot smoking. Turkish Journal of Veterinary and Animal Sciences, 32(1), 49–56.
Bligh, E. C., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 913–917.
Cadun, A., Cakli, S., & Kisla, D. (2005). A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life. Food Chemistry, 90, 53–59.
Cakli, Ş., Kılınc, B., Dincer, T., & Tolasa, S. (2006). Comparison of the shelf lives of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss). European Food Research and Technology, 224(1), 19–26.
Cardinal, M., Knockaert, C., Torrissen, O., Sigurgisladottir, S., Morkore, T., Thomassen, M., et al. (2001). Relation of smoking parameters to the yield colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34, 537–550.
Cardinal, M., Cornet, J., Serot, T., & Baron, R. (2006). Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry, 96, 137–146.
Church, N. (1998). MAP fish and crustaceans—sensory enhancement. Food Science and Technology Today, 12(2), 73–83.
Connell, J. J. (1990). Methods of assessing and selecting for quality. In: Control of fish quality. Oxford: Fishing News Books.
Connell, J. J. (1995). Control of fish quality. London: Fishing News Books Limited.
Cosansu, S., Mol, S., Alakavuk, D. U., & Ozturan, S. (in press) The effect of eemon juice on shelf life of sous vide packaged whiting (Merlangius merlangus euxinus Nordmann, 1840). Food and Bioprocess Technology, doi: 10.1007/s11947-011-0572-0.
Dalgaard, P., & Jorgensen, L. V. (2000). Cooked and brined shrimps packed in a modified atmosphere have a shelf life of >7 months at 0 °C, but spoiled in 4–6 days at 25 °C. International Journal of Food Science and Technology, 35, 431–442.
Doe, P. E. (1998). Fish drying and smoking: Production and quality (p. 250). Lancaster, Pensylvania: Technomic Publishing Co. Inc.
Duncan, D. B. (1955). Multiple range, multiple F test. Biometrics, 11, 1–42.
Duyar, H. A., Erdem, M. E., Samsun, S., & Kalayci, F. (2008). The effects of the different woods on hot-smoking vacuum packed Atlantic bonito (Sarda sarda) stored at 4 °C. Journal of Animal and Veterinary Advances, 7(9), 1117–1122.
Erkan, N. (in press). The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Technology, in press, doi: 10.1007/s11947-010-0412-7.
Food Drug Administration (FDA). (1998). Decomposition and Histamine in Raw, Frozen Tuna and Mahi-mahi, Canned Tuna and Related Species. Compliance Policy Guides 7108. 240, sec. 540–525.
Giuffrida, A., Ziino, G., Orlando, G., & Panebianco, A. (2007). Hygienic evaluation of marinated sea bass and challenge test for Listeria monocytogenes. Veterinary Research Communications, 31(Suppl. 1), 369–371.
Gokoglu, N., Topuz, O. K., & Yerlikaya, P. (2009). Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT—Food Science and Technology, 42, 113–118.
Gökoğlu, N., Cengiz, E., & Yerlikaya, P. (2004). Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C. Food Control, 15, 1–4.
Gotoh, N., & Wada, S. (2006). The importance of peroxide value in assessing food quality and food safety. Journal of American Oil Chemists’ Society, 83, 473–474.
Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus) biochemical and sensory attributes. Food Chemistry, 93, 511–520.
Horner, W. F. A. (1997). Preservation of fish by curing, drying, salting and smoking. In G. M. Hall (Ed.), Fish processing technology (pp. 32–73). London: Blackie Academic and Professional.
Huss, H. H. (1988). Fresh fish: Quality and quality changes (p. 132). Rome: Food and Agriculture Organization (FAO) of the United Nations.
Huss, H. H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, p 348. Rome.
Hwang, C., & Tamplin, M. L. (2005). The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology, 102, 277–285.
Ibrahim, S. M., Nassar, A. G., & El-Badry, N. (2008). Effect of modified atmosphere packaging and vacuum packaging methods on some quality aspects of smoked Mullet (Mugil cephalus). Global Veterinaria, 2(6), 296–300.
ICES. (2004). Report of the working group on the assessment of mackerel, horse mackerel, sardine and anchovy. ICES C.M. 2004/ACFM: 6.
International Commission on Microbiological Specifications for Foods (ICMSF). (1986). Sampling plans for fish and shellfish. In: Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, (vol. 2, 2nd ed., pp. 181–196). Toronto: University of Toronto Press.
Jonsdottir, R., Olafsdottir, G., Chanie, E., & Haugen, J. E. (2008). Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar). Food Chemistry, 109, 184–195.
Kaya, Y., Turan, H., Erkoyuncu, İ., & Sönmez, G. (2006). Sıcak dumanlanmış palamut (Sarda sarda Bloch, 1793) balığının buzdolabı koşullarında muhafazası. Journal of Fisheries and Aquatic Science, 23(1/3), 457–460.
Kilinc, B., & Cakli, S. (2004). Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88, 275–280.
Kilinc, B., & Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16, 639–644.
Kolodziejska, I., Niecikowska, C., Januszewska, E., & Sikorski, Z. E. (2002). The microbial and sensory quality of Mackerel hot smoked in Mild Conditions. Lebensmittel-Wissenschaft und-Technologie, 35, 87–92.
Kumolu-Johnson, C. A., Aladetohun, N. F., & Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (BURCHELL 1822). African Journal of Biotechnology, 9(1), 073–076.
Leroi, F., Joffraud, J. J., & Chevalier, F. (2000). Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 °C as estimated by the factorial design method. Journal of Food Protection, 63(4), 502–508.
Özogul, F., & Özogul, Y. (2006). Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chemistry, 99(3), 574–578.
Ozogul, Y., Ozogul, F., & Kuley, E. (2010). Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4 °C. Food Science and Biotechnology, 19(1), 69–75.
Özogul, Y., Özogul, F., Olgunoglu, A. I., & Kuley, E. (2008). Bacteriological and biochemical assessment of marinating cephalopods, crustaceans, and gastropoda during 24 weeks of storage. International Journal of Food Science and Technology, 59, 465–476.
Ozyurt, G., Ozogul, Y., Ozyurt, E. C., Polat, A., Ozogul, F., Gokbulut, C., et al. (2007). Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey. Fisheries Science, 73, 412–420.
Pacheco-Aguilar, R., Lugo-Sanchez, M. E., & Robles-Burgueno, M. R. (2000). Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. Journal of Food Science, 65(1), 40–47.
Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidid, I. N., & Kontominas, M. G. (2003). Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax). Food Microbiology, 20, 411–420.
Poligne, I., & Collignan, A. (2000). Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the end product. Lebensmittel-Wissenschaft und-Technologie, 33, 202–209.
Pons-Sánchez-Cascado, S., Vidal-Carou, M. C., Mariné-Font, A., & Veciana-Nogués, M. T. (2005). Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. Journal of Agriculture and Food Chemistry, 53, 8586–8592.
Rosnes, J. T., Skåra, T., & Skipnes, D. (in press). Recent advances in minimal heat processing of fish: effects on microbiological activity and safety. Food and Bioprocess Technology, doi: 10.1007/s11947-011-0517-7.
Sallam, K. (2008). Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. International Journal of Food Science and Technology, 43(2), 220–228.
Sallam, K. I., Ahmed, A. M., Elgazzar, M. M., & Eldaly, E. A. (2007). Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. Food Chemistry, 102, 1061–1070.
Schormüller, J. (1968). Handbuch der lebensmittelchemie (Band III/2). Berlin: Springer-Verlag.
Shiriskar, D. A., Khedkar, G. D., & Sudakarn, N. S. (2009). Preparation of pickled product from anchovies (Stolephorus sp.) and studies on quality changes during storage. Journal of Food Processing and Food Preservation, 34(1), 176–190.
Sikoresski, Z. E., Kolakowska, A., & Burt, J. R. (1990). Post harvest biochemical and microbial changes. In Z. E. Sikorski (Ed.), Seafood: Resources, nutritional composition and preservation (pp. 55–75). Boca Raton: CRC.
Skufca, P., Brandsch, C., Hirche, F., & Eder, K. (2003). Effects of a dietary thermally oxidized fat on thyroid morphology and mRNA concentrations of thyroidal iodine transporter and thyroid peroxidase in rats. Annals of Nutrition and Metabolism, 47, 207–213.
Tarladgis, B., Watts, B. M., & Yonathan, M. (1960). Distillation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society, 37(1), 44–48.
Tokur, B. (2007). The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology, 42, 874–879.
Yashoda, K. P., Rao, R. J., Mahendrakar, N. S., & Rao, D. N. (2005). Marination of sheep muscles under pressure and its effect on meat texture quality. Journal of Muscle Foods, 16, 184–191.
Yoshida, H., Kondo, I., & Kajimoto, G. (1992). Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. Journal of the American Oil Chemists Society, 69, 1136–1140.
Zheng, M., Huang, Y. W., Nelson, S. O., Bartley, P. O., & Gates, K. W. (1998). Dielectric properties and thermal conductivity of marinated shrimp and channel fish. Journal of Food Science, 63(4), 202–209.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ozogul, Y., Balikci, E. Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus). Food Bioprocess Technol 6, 1091–1098 (2013). https://doi.org/10.1007/s11947-011-0641-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0641-4