Acta Vet. Brno 2021, 90: 117-124

Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Peter Popelka1, Monika Šuleková1, Pavlína Jevinová1, Boris Semjon1, Terézia Hudáková2, Tatiana Klempová3, Milan Čertík3, Pavol Roba1, Matúš Várady1

1University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
2Pavol Jozef Šafárik University in Košice, Faculty of Medicine, Košice, Slovakia
3Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia

Received February 17, 2020
Accepted February 24, 2021

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.


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