Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

被引：1

作者：

Anders N. ^{[1
]}

Breen M. ^{[1
]}

Skåra T. ^{[2
]}

Roth B. ^{[2
]}

Sone I. ^{[2
]}

机构：

[1] Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, Bergen

[2] Nofima AS, Muninbakken 9-13, Breivika, Tromsø

来源：

Food Chemistry | 2023年 / 405卷

关键词：

Atlantic mackerel; Capture; Crowding stress; Fish welfare; Frozen storage; Quality; Refrigerated sea water (RSW);

D O I：

10.1016/j.foodchem.2022.134819

中图分类号：

学科分类号：

摘要：

Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at −19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, water holding capacity (WHC), fillet firmness, cathepsin B/L like activity, lipid oxidation and fillet colour. The frozen storage showed the largest and most consistent direct effects on the quality metrics leading to increased lipid oxidation, discolouration (yellowing) and reduction on WHC and cathepsin activity. RSW treatment promoted nucleotide degradation and reduced WHC and fillet firmness in interaction with frozen storage and affected fillet colour lightness and saturation. Although showing only marginal main effects, crowding stress modified WHC, cathepsin activity and fillet firmness and colour through significant interactions with the frozen storage and RSW treatment. Further studies with larger sample sizes would be needed to elucidate their complex effects and interactions on the quality and storage stability of mackerel. © 2022 The Author(s)

引用

共 40 条

[21]

Huse I., Vold A., Mortality of mackerel (Scomber scombrus L.) after pursing and slipping from a purse seine, Fisheries Research, 106, 1, pp. 54-59, (2010)

[22]

Huss H.H., (1988)

[23]

Lerfall J., Roth B., Skare E.F., Henriksen A., Betten T., Dziatkowiak-Stefaniak M.A., Rotabakk B.T., Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage, Food Chemistry, 175, pp. 157-165, (2015)

[24]

Marcalo A., Breen M., Tenningen M., Onandia I., Arregi L., Goncalves J.M.S., Mitigating slipping-related mortality from purse seine fisheries for small pelagic fish: Case studies from European Atlantic Waters, The European landing obligation: Reducing discards in complex, multi-species and multi-jurisdictional fisheries, pp. 297-318, (2019)

[25]

Mishima T., Nonaka T., Okamoto A., Tsuchimoto M., Ishiya T., Tachibana K., Tsuchimoto M., Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan, Fisheries science, 71, 1, pp. 187-194, (2005)

[26]

Mochizuki S., Sato A., Effects of Various Killing Procedures and Storage Temperatures on Post-mortem Changes in the Muscle of Horse Mackerel, Nippon Suisan Gakkaishi, 60, 1, pp. 125-130, (1994)

[27]

Nakagawa S., A farewell to Bonferroni: The problems of low statistical power and publication bias, Behavioral Ecology, 15, 6, pp. 1044-1045, (2004)

[28]

Nakazawa N., Okazaki E., Recent research on factors influencing the quality of frozen seafood, Fisheries Science, 86, 2, pp. 231-244, (2020)

[29]

Ogata Y., Koike H., Kimura I., Yuan C., Delaying post-mortem changes in the muscle of spotted mackerel killed by an instantaneous way of neck-breaking and bleeding, Journal of Fisheries Sciences, 10, 2, pp. 83-88, (2016)

[30]

Perneger T.V., What's wrong with Bonferroni adjustments, BMJ (Clinical Research ed.), 316, 7139, pp. 1236-1238, (1998)

← 1 2 3 4 →