Sensory evaluation of fresh/frozen mackerel products: A review

Abstract

Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer‐centric.

Effect of cold plasma on lipid oxidation of fish and fish‐based products: a review

“…Effect of cold plasma on lipid oxidation of fish and its products Fish are known for their high lipid content, including essential omega-3 fatty acids like EPA and DHA, which are prone to oxidation (Sullivan Ritter & Budge, 2012). When fish lipids undergo oxidation, they undergo chemical reactions that result in the development of undesirable flavours, odours, and the degradation of nutritional components (Abdel-Naeem et al, 2021;Huang et al, 2021). Cold plasma can contribute to microbial decontamination and potentially reduce the production of trimethylamine oxide (TMO), a microbial metabolite responsible for the fishy odour (Mohri & Kanauchi, 2019).…”

Ultrastructural and biochemical changes of sarcoplasmic reticulum in spotted mackerel (Scomber australasicus Cuvier, 1832) muscle during cold storage at 5 °C

“…After fish death, adenosine triphosphate (ATP) concentration decreased along with rapid mortis, and pH dropped, which affected the quality of mackerel (Nollet et al ., 2012). The texture of fish with a lower pH was described as firm, dry and rigid, while the texture of fish with a higher pH was soft, moist and tender (Huang et al ., 2021). Chilling and freezing were common methods for preserving mackerel.…”

Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods

“…Fish plays a pivotal role in the human diet due to its richness in protein, vitamins, minerals, and polyunsaturated fatty acids and is of economic importance in many countries (Mohanty et al, 2019). To meet the growing demand for high-quality fish products, it is necessary to minimize losses due to improper handling of the catch, maintain the quality of fish from harvest to commercialization, and classify the quality of fish so that consumers get value for money and are satisfied (Huang et al, 2021). Sensory analysis is considered to be one of the most important methods used by fishery and fish inspection departments to evaluate the freshness and classification of fish and fish products (Hyldig et al, 2012;Martinsd ottir, 2010).…”

“…When the evaluated attributes are not complex and can be understood by naive consumers, consumers can meet the This article was published on AA publication on: 12 May 2023 requirements for discrimination, consensus, and repeatability of sensory evaluation panels (Ares & Varela, 2017;Liu et al, 2016;Worch et al, 2013). Therefore, it is necessary to develop rapid sensory evaluation methods to screen the sensory attributes of mackerel (Huang et al, 2021). Ideal profile method (IPM) and check-all-that-apply (CATA) are two widely used rapid sensory evaluation methods.…”