Quality Changes and Shelf Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus) at Refrigerated (4 ± 1°C) Conditions

References

• Adeyemi, O. T., Osilesi, O. O., Onajobi, F., Adebawo, O., and Afolayan, A. J. 2013. Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature. Afr. J. Biochem. Res. 7(6): 98–106.
   Google Scholar
• Amerina, M. A., Pangborn, R. V., and Roessler, E. B. 1965. Principles of Sensory Evaluation of Food. New York, NY: Academic Press Inc. 602 p.
   Google Scholar
• Anonymous. 1987. Smoked White Fish Recommended Practice for Producers (Torry Advisory Note No. 9). Aberdeen, UK: Torry Research Station.
   Google Scholar
• AOAC. 1980. Official Methods of Analysis of the Association of Official Analytical Chemists (13th ed.). Washington, DC: Author.
   Google Scholar
• AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists. Gaithersburg, MD: Author.
   Google Scholar
• Archer, M. 2010. Sensory Assessment Score Sheets for Fish and Shellfish: Torry & QIM. Retrieved from http://www.seafish.org/media/Publications/sensory_assessment_scoresheets_14_5_ 10.pdf
   Google Scholar
• Bandarra, N. M., Batista, I., Nunes, M. L., and Empis, J. M. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). Eur. Food Res. Technol. 21: 535–539.
   Web of Science ®Google Scholar
• Bhuiyan, A. K. M., Ratnayake, W. M. N., and Ackman, R. G. 1986. Effect of smoking on the proximate composition of Atlantic mackerel (Scomber scombrus). J. Food Sci. 51: 327–329.
   Web of Science ®Google Scholar
• Boland, F. E., and Paige, D. D. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. Assoc. Off. Anal. Chem. 54: 725–727.
   PubMedGoogle Scholar
• Boran, G., and Karaçam, H. 2011. Seasonal changes in proximate composition of some fish species from the Black Sea. Turk. J. Fish. Aquat. Sci. 11: 1–5.
   Web of Science ®Google Scholar
• Boran, H., Terzi, E., Altinok, I., Capkin, E., and Bascinar N. 2013. Bacterial diseases of cultured Mediterranean horse mackerel (Trachurus mediterraneus) in sea cages. Aquaculture 396–399: 8–13.
   Google Scholar
• Cardinal, M., Knockaert, C., Torrissen, O., Sigurgisladottir, S., Mørkøre, T., Thomassen, M., and Vallet, J. L. 2001. Relation of smoking parameters to the yield colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research Int. 34: 537–550.
   Web of Science ®Google Scholar
• Careche, M., Garcia, R., and Borderias, J. 2002. Anchovy shelf life as affected by different chilling methods during distribution. J. Food Prot. 65: 353–361.
   PubMed Web of Science ®Google Scholar
• Connell, J. J. 1990. Methods of assessing and selecting for quality. In: Control of Fish Quality (3rd ed.). Oxford, UK: Fishing News Books. Pp. 122–150.
   Google Scholar
• Daniel, E. O, Ugwueze, A. U., and Igbegu, H. E. 2013. Microbiological quality and some heavy metals analysis of smoked fish sold in Benin City, Edo State, Nigeria. World J. Fish Marine Sci. 5(3): 239–243.
   Google Scholar
• Deng, J., Toledo, R. T., and Lillard, D. 1974. Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel. J. Food Sci. 39: 596–601.
   Web of Science ®Google Scholar
• Dègnon, G. R., Faton, A.-N., Adjou, E. S., Noudogbessi, J.-P., Dahouenon-Ahoussi, E.,Soumanou, M. M., and Sohounhloue, D. C. K. 2013. Antifungal potential of clove essential oil (Syzigium aromaticum L.) in the post-smoking preservation of mackerel (Trachurus trachurus) in Benin. Int. Res. J. Biological Sci. 2(10): 36–42.
   Google Scholar
• Doe, P. E. 1998. Fish Drying and Smoking Production and Quality. Lancaster, PA: Technomic Publishing. Pp. 89–115.
   Google Scholar
• Eerola, S., Hinkkanen, R., Lindfors, E., and Hirvi, T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. Assoc. Off. Anal. Chem. 76(3): 575–577.
   Google Scholar
• EU Directive. 2005a. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. L 338/1 EN Official Journal the European Union.
   Google Scholar
• EU Directive. 2005b. Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
   Google Scholar
• EU Directive. 2008. Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. L277/18 EN Official Journal the European Union.
   Google Scholar
• FAO. 2012a. World Review of Aquaculture 2012: Part 1. Rome, Italy: Author. 147 p.
   Google Scholar
• FAO. 2012b. The State of World Fisheries and Aquaculture 2012. Rome, Italy: Author. 209 p.
   Google Scholar
• FAO. 2013. Global Capture Fisheries Production Statistics for the Year 2011. Retrieved from http://ftp.fao.org/FI/news/GlobalCaptureProductionStatistics2011.pdf
   Google Scholar
• FDA. 2011. Scombrotoxin (histamine formation). In: Fish and Fisheries Products Hazards and Controls Guide. Rockville, MD: Author. Retrieved from http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf
   Google Scholar
• Fernandez-Jover, D., Lopez Jimenez, J. A., Sanchez-Jerez, P., Bayle-Sempere, J., Casalduero, F. G. C., Lopez, F. J. M., and Dempster, T., 2007. Changes in body condition and fatty acid composition of wild Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) associated to sea cage fish farms. Mar. Environ. Res. 63: 1–18.
   PubMed Web of Science ®Google Scholar
• Gjerde, K. M., Currie, D., Wowk, K., and Sack, K. 2013. Ocean in peril: Reforming the management of global ocean living resources in areas beyond national jurisdiction. Mar. Pollut. Bull. 74(2): 540–551.
   PubMed Web of Science ®Google Scholar
• Gogus, U., and Smith, C., 2010. n-3 Omega fatty acids: A review of current knowledge. Int. J. Food Sci. Technol. 45: 417–436.
   Web of Science ®Google Scholar
• Goulas, A. E., and Kontominas, M. G. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 93: 511–520.
   Web of Science ®Google Scholar
• Hoogendijk. n.d. Horse mackerel. Retrieved from http://www.hoogendijk.com/en/catalog/smoked-fish/horse-mackerel
   Google Scholar
• Huong, D. T. T. 2014. The Effect of Smoking Methods on the Quality of Smoked Mackerel. Retrieved from http://www.unuftp.is/static/fellows/document/huong13prf.pdf
   Google Scholar
• Huss, H. H. 1988. Fresh Fish Quality and Quality Changes. Rome, Italy: Danish International Development Agency, FAO. Pp. 43–45.
   Google Scholar
• Huss, H. H. 1995. Quality and Quality Changes in Fresh Fish. Rome, Italy: FAO.
   Google Scholar
• ICMSF. 1992. Microorganisms in food. In: Sampling for Microbiological Analysis. ICMSF ( Ed.). Toronto, ON, Canada: University of Toronto Press.
   Google Scholar
• Karakoltsidis, P. A., Zotos, A., and Constantinides, S. M. 1995. Composition of the commercially important Mediterranean finfish, crustaceans, and molluscs. J. Food Compos. Anal. 8: 258–273.
   Google Scholar
• Kaya, Y., and Erkoyuncu, İ. 1999. Değişik Dumanlama Metotlarının Balık Türlerinin Kaliteleri Üzerine Etkisi. O.M.Ü. Ziraat Fakültesi Derg. 14(1): 93–105. ( In Turkish with English abstract)
   Google Scholar
• Khammadi, K. A., and Goncharov, A. M. 1979. Changes occurring in fish during various smoking procedures. Rybnoe Khozyaistvo 1: 57–59.
   Google Scholar
• Kolodziejska, I., Niecikowska, C., Januszewska, E., and Sikorski, Z. E. 2002. The microbial and sensory quality of mackerel hot smoked in mild conditions. LWT- Food Sci Technol. 35: 87–92.
   Web of Science ®Google Scholar
• Köse, S. 2010. Evaluation of seafood safety health hazards for traditional fish products: Preventive measures and monitoring issues. Turk. J. Fish. Aquat. Sc. 10: 139–160.
   Web of Science ®Google Scholar
• Köse, S., Kaklıkkaya, N., Koral., S., Tufan, B., Buruk, K. C., and Aydın, F. 2011. Commercial test kits and the determination of histamine in traditional (ethnic) fish products—Evaluation against an EU accepted HPLC method. Food Chem. 125: 1490–1497.
   Web of Science ®Google Scholar
• Köse, S., Karaçam, H., Kutlu, S., and Boran, M. 2001. Investigating the shelf-life of the anchovy dish called ‘hamsikusu’ in frozen storage at −18 ± 1°C. Turk. J. Vet. Anim. Sci. 25(5): 651–656.
   Web of Science ®Google Scholar
• Lehane, L., and Olley, J. 2000. Histamine (Scombroid) Fish Poisoning: A Review in a Risk-Assessment Framework. Canbera, Australia: National Office of Animal and Plant Health, Agricultural, Fisheries and Forestry of Australia.
   Google Scholar
• Lenas, D., Chatziantoniou, S., Nathanailides, C., and Triantafillou, D., 2011. Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality. Procedia Food Sci. 1: 1139–1145.
   Google Scholar
• Lücke, F., and Geidel, W. 1935. Determination of volatile basic nitrogen in fish as a measure of their freshness. Z. Lebensm. Unters. For. 70: 441–458. (In German with English abstract)
   Google Scholar
• Macer, C. T. 1968. A note on age determination in horse mackerel (Trachurus trachurus). ICES Comm. C. M. 4. 7 p.
   Google Scholar
• Macer, C.T. 1972. A method for determining the fecundity of the horse mackerel (Trachurus trachurus). ICES Comm. C. M. 6. 14 p.
   Google Scholar
• Makarova, N. A., Goncharov, A. M., and Tatarenko, L. 1985. Microbiological study of cold-smoked fish during storage. Rybnoe Khozyaistvo 1: 70–71.
   Google Scholar
• Marc, K., Philippe, S., Eustache, H., Boniface, Y., Dominique, S., and Souaïbou, F. 2014. Microbiological quality of smoked mackerel (Trachurus trachurus), sold in Abomey-Calavi Township markets, Benin. J. Microbiol. Res. 4(5): 175–179.
   Google Scholar
• Marecos, M. L. 1986. Preliminary analysis of horse mackerel (Trachurus trachurus L.) otolith (L1) measurements. ICES Comm. C. M. 72. 7 p.
   Google Scholar
• Mendes, R. 1999. Changes in biogenic amines of major Portugese bluefish species during storage at different temperatures. J. Food Biochem. 23: 33–43.
   Web of Science ®Google Scholar
• Minegishi, Y., Tsukamasa, Y., Miake, K., Shimasaki, T., Imai, C., Sugiyama, M., and Shinano, H. 1995. Water activity and microflora in commercial vacuum-packed smoked salmons. J Food Hyg. Society Japan 36: 442–446.
   Google Scholar
• Niven, C. F., Jr., Jeffrey, M. B., and Corlett, D. A., Jr. 1981. Different plating medium for quantitative detection of histamine-producing bacteria. Appl. Environ. Microbiol. 41: 321–322.
   PubMed Web of Science ®Google Scholar
• Rohani, A. C., Arup, M. J., and Zahrah, T. 2010. Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii). J. Trop. For. Sci. 38(1): 51–61.
   Google Scholar
• Saa, C. N., Dondero, C. M., and Tarky, O. W. 1982. Formation of histamine in horse mackerel (Trachurus murphyi) stored at ambient temperature or under refrigeration. Alimentos 7(1): 5–8
   Google Scholar
• Schormüller, J. 1969. Handbuch der Lebensmittelchemie ( Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich. Berlin, Germany: Springer Verlag. 1584 p.
   Google Scholar
• Smith, G., Hole, M., and Hanson, S. W. 1992. Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). J. Sci. Food Agri. 51: 193–205.
   Web of Science ®Google Scholar
• Sokal, R. R., and Rohlf, F. J. 1987. Introduction to Biostatistics (2nd ed.). New York, NY: W.H. Freeman. 349 p.
   Google Scholar
• Šantič, M., Jardas, I., and Pallaoro, A. 2003. Feeding habits of Mediterranean horse mackerel, Truchurus mediterraneus (Carangidae), in the central Adriatic Sea. Cybium. 27(4), 247–253.
   Web of Science ®Google Scholar
• Tarladgis, B. G., Watts, B. M., and Dugan, L. R., Jr. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Assoc. Off. Anal. Chem. 37: 44–48.
   Google Scholar
• TUİK. 2014. Fisheries Statistics Book. Publication Number 4349. Ankara, Turkey: Turkish Statistical Institute, Printing Division. 75 p.
   Google Scholar
• Turan, C. 2004. Stock identification of Mediterranean horse mackerel (Trachurus mediterraneus) using morphometric and meristic characters. ICES Mar. Sci. 61: 774–781.
   Web of Science ®Google Scholar
• Venugopal, V. 2009. Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean. Boca Raton, FL: CRC Press.
   Google Scholar
• Verkhoturova, F. I. 1983. Manufacture of hot-smoked products from small ocean fish. Rybnoe Khozyaistvo 2: 74–76. (In Russian)
   Google Scholar
• Yamanaka, H., Shiomi, K., Kikuchi, T., and Okuzumi, M. 1984. Changes in histamine contents in red meat fish during storage at different temperatures. Nippon Suisan Gakk. 50: 695–701. (In Japanese)
   Google Scholar
• Yoshinaga, D. H., and Frank, H. A. 1982. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Appl. Environ. Microbiol. 44: 447–452.
   PubMed Web of Science ®Google Scholar