Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel (Scomber scombrus)

The effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were teste...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2024-01, Vol.33 (1), p.69-78
Main Authors: Ude, Emmanuel, Ekpenyong, Joshua, Iheanacho, Stanley, Okey, Irom, Agada, Benjamin
Format: Article
Language:English
Subjects:
Ascorbic acid
biochemistry
Fish
Fish fillets
Mackerel
Marine fishes
Natural antioxidants
processed fish
proximate
Seafoods
sensory evaluation
Shelf life
Storage life
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Summary:The effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L −1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2023.2275774