Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) fillets – changes in texture, drip loss, protein solubility and oxidation

Population Structure of Atlantic Mackerel (Scomber scombrus)

Atlantic mackerel (Scomber scombrus) occurs on both sides of the north Atlantic and has traditionally been grouped into 5 spawning components, some of which were thought to be isolated natal homing stocks. Previous studies have provided no evidence for cross Atlantic migration and no or weak support for isolated spawning components within either side of the North Atlantic. We question the de-fa...

RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION

Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.

The present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing medium employed during the fish chilled storage. To this end and according to preliminary trials results, an aqueous solution including 0.050% (w/v) of each acid was employed...

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea.

The effect of frozen storage on lipid peroxidation in Atlantic mackerel (Scomber scombrus) stored for up to 26 weeks at -10 or -80°C (control), with and without green tea antioxidants, was investigated. Hydroperoxides (PV) and aldehydes (TBARS) were measured by HPLC and LC-MS and hexanal by GC. There was an increase in peroxide value which was associated with an increase in aldehydes, followed ...