Quality of Atlantic Mackerel (Scomber scombrus L.) Fillets during Modified Atmosphere Storage

ABSTRACT Sensory, physical, biochemical and microbial quality were investigated in mackerel fillets stored under CO 2 modified atmosphere packaging (MAP) at ‐2°C for 21 days. Packaging gas composition remained constant during storage. An experienced sensory panel found seaweedy and cucumber‐like odors (raw) decreased whereas sourness corresponded with lactic acid bacteria increase. Both sensory (raw) fillet ‘yellowness’ and Hunter ‘b’ values increased. Visual (cooked) moistness and expressible fluid decreased but no difference was found in cooking losses. Small increases in total volatile base‐nitrogen and trimethylamine‐nitrogen paralleled aerobic plate counts; ethanol increased linearly. Coliforms, yeasts and molds were detected at < 10 CFU/g. CO 2 MAP storage at – 2°C can maintain Grade 1 shelf‐life extension for ≥ 21 days