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

Cesarettin Alasalvar, Peter C. Quantick, John M. Grigor

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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
Original languageEnglish
Title of host publicationQuality attributes of muscle foods
EditorsYouling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi
Place of PublicationNew York
PublisherKluwer/Plenum Publishers
Chapter14
Pages211-218
Number of pages8
ISBN (Electronic)9781461547310
ISBN (Print)9780306461163, 9781461371441
DOIs
Publication statusPublished - 1999
Externally publishedYes

Fingerprint

Scomber scombrus
consumer attitudes
mackerel
cooking
odors
fish
sampling
flavor
histamine
aldehydes
texture

Cite this

Alasalvar, C., Quantick, P. C., & Grigor, J. M. (1999). Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. In Y. L. Xiong, C-T. Ho, & F. Shahidi (Eds.), Quality attributes of muscle foods (pp. 211-218). New York: Kluwer/Plenum Publishers. https://doi.org/10.1007/978-1-4615-4731-0_14
Alasalvar, Cesarettin ; Quantick, Peter C. ; Grigor, John M. / Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. Quality attributes of muscle foods. editor / Youling L. Xiong ; Chi-Tang Ho ; Fereidoon Shahidi. New York : Kluwer/Plenum Publishers, 1999. pp. 211-218
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Alasalvar, C, Quantick, PC & Grigor, JM 1999, Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. in YL Xiong, C-T Ho & F Shahidi (eds), Quality attributes of muscle foods. Kluwer/Plenum Publishers, New York, pp. 211-218. https://doi.org/10.1007/978-1-4615-4731-0_14

Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. / Alasalvar, Cesarettin; Quantick, Peter C.; Grigor, John M.

Quality attributes of muscle foods. ed. / Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi. New York : Kluwer/Plenum Publishers, 1999. p. 211-218.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Alasalvar C, Quantick PC, Grigor JM. Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. In Xiong YL, Ho C-T, Shahidi F, editors, Quality attributes of muscle foods. New York: Kluwer/Plenum Publishers. 1999. p. 211-218 https://doi.org/10.1007/978-1-4615-4731-0_14