Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality

Wrapped and unwrapped raw mackerel samples, stored chilled (Chilled mackerel) and frozen then chilled (FC mackerel), were monitored for histamine content and assessed by sensory means over 3 days of storage. A score of about 20 coincided with the level at which fish were considered unacceptable by members of the panel. All samples showed good quality up to day 3 except unwrapped FC mackerel which showed fair quality. Cooked mackerel samples were also assessed during the same period for flavor, odor, texture and overall opinion about the effect of cooking on overall aroma quality. All samples showed normal flavor characteristics of good quality fish during storage. Although highly significant differences (P<0.01) were observed in wrapped and unwrapped FC and chilled mackerel samples over 3 days of storage, no significant differences (P>0.05) were observed between the trials when the cooked mackerel samples were used. This indicated that cooking would appear to have masked any undesirable changes observed in fish, provided these changes were not extreme. Further investigation showed that cooking resulted in increases in the quantity of aldehydes detected. This might be crucial for overall aroma quality by masking some of the undesirable aroma changes in fish