Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage

Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 +/- 0.6 degrees C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 +/- 1.8 degrees C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1 degrees C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials. This study examined the impact of hot-smoking on the quality of deep-skinned Atlantic mackerel fillets that are prone to autolysis and lipid oxidation due to intensive feeding in Icelandic waters during summer. Hot-smoking improved sensory attributes and microbial safety of the fillets, allowing them to be stored for at least 21 days at 1 degrees C. Well-fed Atlantic mackerel can be used to create high-quality smoked fillets from both fresh and frozen-thawed raw materials, potentially extending the availability of such products beyond the short fishing season.image