Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation aerobic plate count, Enterobacteriaceae , psychrotrophic bacteria were determined in raw smoked mackerel during cold storage (three groups differing way of packaging; unpacked (UP), vacuum packaging (VP) modified atmosphere (MAP) at 7, 14, 21, 28, 35, 42 days. The protein, fat content n-3 polyunsaturated acids increased after smoking. pH value TVB-N significantly higher mackerel. Initial malondialdehyde concentration was lowered smoking then the most pronounced Hot smoking, packaging, reduced bacterial growth, while microbial contamination all below limits whole period storage. However, physicochemical properties exceeded from day 35 on. present study indicates a lowering products secondary followed by accelerated degradation It is suggested that process appropriate method can protect lipids as well valuable oxidation. Vacuum ensured quality protein stability. Their use recommended for extending shelf life fish considering initial also chemical before