Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus )

2016 ◽  
Vol 51 (7) ◽  
pp. 1711-1720 ◽  
Author(s):  
Paulina E. Romotowska ◽  
Magnea G. Karlsdóttir ◽  
María Gudjónsdóttir ◽  
Hordur G. Kristinsson ◽  
Sigurjon Arason
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Lipid Stability

scholarly journals An investigation of green tea’s effect on mackerel (Scomber Scombrus)’s protein structure during frozen storage by FT-Raman spectroscopy

2021 ◽  
Vol 48 (3) ◽  
Author(s):  
Rabia Alghazeer ◽  
◽  
Wafa S. Alansari ◽  
Ghalia Shamlan ◽  
Areej A. Eskandrani ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Protein Structure ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Band Intensity ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Ft Raman Spectroscopy ◽  
Ft Raman

FT-Raman spectroscopy (FT-RS) was used to investigate green tea’s potential protective effect as an antioxidant during frozen storage of Atlantic mackerel (Scomber scombrus). Atlantic mackerel was stored for more than 26 weeks at −10°C or –80°C (control), with or without green tea (GT). Raman analysis showed substantial changes in protein structure due to frozen storage, especially at the higher storage temperature (−10°C), compared with the findings at −80°C or −10°C with instant GT, indicated by a decrease in the tyrosine doublet ratio, a-helix content. O-H stretching band intensity, along with an increase in tryptophan band intensity and β-sheet structure. GT as an antioxidant at a concentration of ~250 ppm can protect the structure of fish proteins for a limited storage period. However, for optimal freshness, fish should be stored at very low temperatures.

scholarly journals Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

2015 ◽  
Vol 8 (10) ◽  
pp. 2159-2170 ◽  
Author(s):  
Manuel Pazos ◽  
Lucía Méndez ◽  
Liliana Fidalgo ◽  
Manuel Vázquez ◽  
J. Antonio Torres ◽  
...  
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Biochemical Changes ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

2014 ◽  
Vol 23 ◽  
pp. 18-24 ◽  
Author(s):  
Liliana G. Fidalgo ◽  
Jorge A. Saraiva ◽  
Santiago P. Aubourg ◽  
Manuel Vázquez ◽  
J. Antonio Torres
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
Enzymatic Activities ◽  
Atlantic Mackerel ◽  
Scomber Scombrus
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