The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

ABSTRACT

The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel.

KEYWORDS:

• Sous-vide cooking
• Atlantic mackerel
• chilled storage
• cook loss
• lipid oxidation

Acknowledgments

The study displayed in the paper is based upon work supported by the JPI project ProHealth “Innovative processing to preserve positive health effects in pelagic fish products”, RCN 259582/E50.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the JPI project ProHealth “Innovative processing to preserve positive health effects in pelagic fish products”: [Grant Number RCN 259582/E50].