Effects of antioxidant properties of Garlic (Allium sativum, L.) on the quality parameters of smoked imported mackerel (Scomber scombrus L., 1758)

This study aims to identify the quality parameters of imported frozen mackerel (Scomber scombrus L. 1758) sold in Turkey, and find out whether it is suitable for hot smoking. Following thawing, two groups of mackerel were smoked using two different smoking brines, one with garlic (Allium sativum, L.), which is a natural antibiotic and antioxidant, the other without garlic. The products were then vacuum-wrapped and stored in refrigerator conditions, in order to examine the effects of the antioxidant properties of garlic on the quality parameters of smoked mackerel. Chemical, microbiological and sensory methods for freshness control were used to examine the effects of storage period and use of garlic. Statistical analyses conducted showed that TVB-N, TBA and TMAB values varied significantly (p<0.05) by smoking period and use of garlic. TPAB and Total Fermentation values, on the other hand, did not vary significantly (p> 0.05) by smoking period and use of garlic. Of the chemical quality parameters, TVB-N value exceeded the maximum acceptable limit for consumption on day 43 of storage for the K group, and on day 67 for the S group. It was found that TBA and pH values did not exceed the limit in either of the groups. Of the microbiological parameters, TMAB value exceed the maximum acceptable limit for consumption on day 43 for the K group, and on day 70 for the S group. TPAB and Total Fermentation value did not exceed the limit during the storage period. No coliform bacteria were observed. In the K group, limits for consumption were exceeded on days 40, 43 and 40, respectively, in terms of appearance, smell and texture. In the S group, the same limits were exceeded on days 70, 67 and 67, whereas taste limit was not exceeded in either of the groups. It was found that hot smoked plain mackerel remained fit for consumption for 43 days, whereas mackerel smoked in brine with garlic remained fit for consumption for 67 days.