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

Abstract

Summary Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage.

Effect of icing on quality of silver carp during frozen storage

“…Storage temperature recommended to maintain fish quality and enhance shelf life varies with species, although, −18 °C and −24°C has been suggested for lean and fatty fish species, respectively. Nevertheless, Cropotova, Mozuraityte, Standal, Grovlen, and Rustad (2019) compared the effect of different storage conditions (chilling, superchilling, and frozen storage) and reported that superchilling can reduce the detrimental changes in fish muscles proteins and prevent its structural breakdown compared to frozen storage and chilling. Reduction in protein content as observed in present study can be attributed to autolytic degradation of protein catalyzed by enzymes.…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Superchilling is the process of lowering the temperature of a product just below its initial freezing temperature and the proportion of water frozen is approximately 5-30% preserved within the food product [5][6][7][8]. Superchilling has been used in fish processing to help significantly increase the shelf life and has been successfully applied in the preservation of Atlantic mackerel [9], hairtail [10], olive flounder [11], and seabream [12] as well as other seafood products. Aside from the temperature control, modified atmosphere packaging (MAP) could also inhibit the growth of spoilage microflora on fish [13,14].…”

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Superchilling is the process of lowering the temperature of a product just below its initial freezing temperature and the proportion of water frozen is preserved approximately 5-30% within the food product [6][7][8][9]. Superchilling has been used in the fish processing to significantly increase the shelf life and has been successfully applied in preservation of Atlantic mackerel [10], hairtail [11], olive flounder [12], seabream [13], as well as other seafood products.…”