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

ABSTRACT

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.

KEYWORDS:

• Natural antioxidants
• processed fish
• proximate
• biochemistry
• sensory evaluation

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

Authors received no external funding for this work.