Determination of sensory, chemical and microbiological quality parameters of smoked and marinated mackerel (Scomber scombrus)

The quality of smoked mackerel marinate (Scomber scombrus) with or without dill leaves stored at 4oC was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acids (FFA)) and microbiological parameters (total aerobic count (TVC), coliform, E.coli, Staphylococcus aureus during 9 months of storage. Sensory scores of smoked mackerel marinates with or without in terms of appearance, odour, flavor and texture slightly decreased throughout storage period. However, at the end of storage period (9 months), both smoked products were still acceptable by the panelist. At the beginning of storage, TVB-N values were 24.14 for product without dill and 24.13 mg/100g for product with dill and showed fluctuations during storage period. TBA values significantly increased (P<0.05) for both products during storage period. POV showed fluctuations whereas FFA increased gradually from 2.46 and 2.57 to 7.33 and 6.90 (expressed as % of oleic acid) for product without dill and product with dill, respectively at the end of storage period. Coliform, E. coli and Staphylococcus aureus were not detected during storage period of 9 months. Total viable count (TVC) remained lower than the acceptability limit of 106 log CFU/g at the end of storage period. The results of this study suggest that the smoked mackerel marinate with or without dill leaves maintained good quality and can be consumed safely until the storage of 9 months according to results of sensory, chemical and microbiological analyses.Key Words: Marination, smoking, mackerel, quality parameters