Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel
Journal of Food Composition and Analysis, ISSN: 0889-1575, Vol: 125, Page: 105771
2024
- 4Citations
- 8Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
To ensure year-round availability and stability of Atlantic mackerel caught in Icelandic waters during summer after intensive feeding, freezing is essential. Due to the high lipid content and sensitive lipid composition of the fish caught at this time, the fish industry requires detailed research to understand the mechanisms underlying the degradation processes occurring during storage and processing, in order to develop high-value hot-smoked products. Therefore, the impact of frozen storage at − 25 ± 1.8 °C (for 6, 9, and 20 months) prior to hot-smoking, was investigated on the physicochemical, microbial, and sensory quality of deep-skinned, smoked fillets from well-fed Atlantic mackerel caught in late August. The stability of hot-smoked fillets stored at 1 ± 0.6 °C was then monitored for 28 days. Total aerobic viable counts (TVC) remained below acceptable thresholds due to the combined effects of brining, freezing, and hot-smoking, while Listeria monocytogenes was not detected in the hot-smoked products. Slow formation of oxidation products was observed during the chilled storage, especially in the fish frozen for 9 months. Minor lipid deterioration was also detected during sensory analysis, but all spoilage indices remained within acceptable thresholds for shelf-life. Frozen storage for up to 20 months thus effectively maintained the sensory acceptability and suitability of deep-skinned mackerel fillets, making them an excellent choice for the fish-smoking industry.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0889157523006452; http://dx.doi.org/10.1016/j.jfca.2023.105771; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85174816550&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0889157523006452; https://dx.doi.org/10.1016/j.jfca.2023.105771
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know