Fernandes Carina Mascarenhas, Sveinsdóttir Hildur Inga, Tómasson Tumi, Arason Sigurjón, Gudjónsdóttir María
Faculty of Food Science and Nutrition University of Iceland Reykjavík Iceland.
Faculty of Sciences and Technology University of Cape Verde Praia, Santiago Cape Verde.
Food Sci Nutr. 2024 Apr 8;12(7):4849-4864. doi: 10.1002/fsn3.4132. eCollection 2024 Jul.
Atlantic mackerel () caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 ± 1.8°C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated . Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials.
夏季在冰岛海域经过大量摄食后捕获的大西洋鲭鱼富含脂质，因此对脂质降解敏感。最近的研究改进了船上的冷却和处理方式，确保了高质量的原材料。然而，缺乏关于开发供人类食用的高质量产品的研究。本研究旨在调查热熏对冷藏（1±0.6°C）期间去皮大西洋鲭鱼片的理化、微生物和感官品质的影响。此外，将冻融鱼片（在-25±1.8°C下保存9个月）制成的烟熏鲭鱼的品质与新鲜烟熏鱼片的品质进行比较，以评估尽管捕鱼季节较短，该行业是否有能力全年提供烟熏鱼片。腌制和热熏减少了总活菌数并使（某种菌，原文未明确）失活。热熏对鱼片的感官特性有积极影响，并且在冷藏至少21天期间，感官品质基本保持不变。尽管冻融烟熏鱼片的感官和质地评分略低，但在冷藏期间它们仍保持在可接受的范围内。因此，评估在1°C下储存的烟熏去皮大西洋鲭鱼片的保质期至少为21天。摄食良好的大西洋鲭鱼适合用新鲜和冻融的原材料开发高质量且稳定的烟熏鱼片产品。
