Quality changes in reared, hot-smoked meagre (<i>Argyrosomus regius</i> Asso, 1801) during chill storage at 4 ± 1 °C

BİLGİN, Şengül; DEĞİRMENCİ, Ayça

doi:10.1590/fst.35517

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Original Article • Food Sci. Technol 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.35517 copy

Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg and 4.50 mg/100g) and hot smoked fish (6.23, 1.12 mgMDA/kg,5.57mg/100g respectively), but the TVB-N value exceeded limit values at day 56 of storage for hot smoked samples (39.50mg/100g). According to microbiological limit values accepted for seafood fresh and hot smoked meagre lost consumption characteristics after day 7 and day 35 of storage, respectively. Meagre was determined to be appropriate for the hot smoking process, based on the quality analyses, especially sensory analyses.

Keywords:
meagre; Argyrosomus regius; fatty acid; quality changes; hot smoking

Control		HS
Control		1st day	7th day	14th day	21st day	28th day	35th day	42nd day	49th day	56th day
C12:0	1.21 ± 0.02^a	0.33 ± 0.04^b	0.02 ± 0.0^c	0.02 ± 0.0^c	0.02 ± 0.0^c	0.02 ±0.0^c	0.02 ± 0.0^c	0.02 ± 0.0^c	0.02 ± 0.0^c	0.02 ± 0.0^c
C14:0	2.71 ± 0.27^abc	2.84 ± 0.04^ab	2.52 ± 0.01^bcd	2.67 ± 0.25^abc	3.23 ± 0.46^a	1.87 ± 0.33^d	2.00 ± 0.0^cd	2.50 ± 0.05^bcd	2.51 ± 0.04^bcd	2.44 ± 0.15^bcd
C16:0	16.12 ± 0.08^ab	15.32 ± 0.05^b	16.21 ± 0.41^ab	16.59 ± 0.026^a	16.58 ± 0.13^a	15.27 ± 0.01^b	17.07 ± 0.01^a	16.58 ± 0.41^a	16.83 ± 0.40^a	16.65 ± 0.064^a
C16:1	3.19 ± 0.12^ab	3.76 ± 0.25^a	3.67 ± 0.32^a	3.36 ± 0.05^ab	3.70 ± 0.33^a	3.52 ± 0.38^ab	3.57 ± 0.53^ab	2.67 ± 0.90^b	3.09 ± 10^ab	3.69 ± 0.18^a
C18:0	5.76 ± 0.14^cde	5.14 ± 0.07^e	5.25 ± 0.55^de	6.40 ± 0.10^abc	6.01 ± 0.43^abcd	5.85 ± 0.135^cde	6.77 ± 0.10^ab	6.12 ± 0.20^abcd	6.63 ± 0.13^abc	6.93 ± 0.17^a
C18:1n9cis	18.91 ± 0.27^c	21.87 ± 0.22^a	20.80 ± 0.19^ab	19.02 ± 0.01^c	18.96 ± 0.55^c	18.78 ± 0.19^c	19.09 ± 0.77^c	20.48 ± 0.40^b	19.00 ± 0.46^c	17.90 ± 0.36^c
C18:1n7	2.75 ± 0.02^a	2.94 ± 0.04^a	2.79 ± 0.20^a	2.63 ± 0.13^a	2.82 ± 0.07^a	2.59 ± 0.01^a	2.83 ± 0.07^a	2.80 ± 0.12^a	2.77 ± 0.12^a	2.78 ± 0.15^a
C18:2n6cis	13.75 ± 0.73^abc	14.87 ± 0.08^a	14.52 ± 0.12^ab	13.16 ± 0.01^cd	12.65 ± 0.56^cd	13.75 ± 0.11^abc	13.52 ± 0.13^bcd	14.40 ± 0.06^ab	13.11 ± 0.53^cd	12.47 ± 0.31^d
C18:3n3	1.47 ± 0.19^c	1.90 ± 0.03^ab	1.94 ± 0.16^a	1.40 ± 0.02^c	1.45 ± 0.09^c	1.57 ± 0.12^bc	1.57 ± 0.07^bc	1.57 ± 0.075^bc	1.48 ± 0.12^c	1.38 ± 0.01^b
C20:2	1.08 ± 0.55^ab	0.98 ± 0.07^b	1.1 ± 0.03^ab	1.27 ± 0.00^a	1.02 ± 0.18^ab	1.05 ± 0.03^ab	1.22 ± 0.05^ab	1.18 ± 0.02^ab	1.26 ± 0.00^a	1.24 ± 0.02^a
C20:5n3	2.57 ± 0.16^a	1.72 ± 0.05^bc	1.83 ± 0.03^bc	2.14 ± 0.13^ab	1.99 ± 0.09^bc	1.80 ± 0.22^bc	1.67 ± 0.21^bc	1.70 ± 0.08^bc	1.45 ± 0.01^c	1.44 ± 0.02^c
C24:0	0.95 ± 0.03^ab	0.88 ± 0.03^b	0.95 ± 0.25^ab	1.04 ± 0.01^a	0.86 ± 0.7^b	0.86 ± 0.06^b	1.03 ± 0.02^a	0.98 ± 0.03^ab	1.03 ± 0.00^a	1.05 ± 0.06^a
C22:6n3	15.96 ± 0.66^ab	16.09 ± 0.12^a	15.96 ± 0.76^ab	16.05 ± 0.34^ab	15.49 ± 0.23^ab	15.46 ± 0.46^ab	15.34 ± 0.02^ab	15.02 ± 0.02^ab	15.04 ± 0.04^ab	14.66 ± 0.38^b
SFA	27.51 ± 0.48^ab	25.14 ± 0.10^cd	25.69 ± 0.08^c	27.53 ± 0.34^ab	27.48 ± 0.04^ab	24.62 ± 0.07^d	28.03 ± 0.04^a	26.94 ± 0.17^b	27.78 ± 0.17^ab	27.88 ± 0.73^ab
MUFA	25.41 ± 0.05^cd	29.23 ± 0.21^a	27.96 ± 0.37^b	25.60 ± 0.14^cd	26.05 ± 0.15^c	25.49 ± 0.14^cd	26.04 ± 0.15^c	26.24 ± 0.09^c	25.42 ± 0.45^cd	24.92 ± 0.40^d
PUFA	35.53 ± 0.13^ab	36.11 ± 0.03^a	35.89 ± 0.99^a	34.42 ± 0.51^abc	33.00 ± 0.84^cd	34.03 ± 0.25^c	33.83 ± 0.12^bc	34.44 ± 0.22^abc	32.83 ± 0.65^cd	31.63 ± 0.05^d
n3	20.01 ± 0.64^a	19.72 ± 0.04^ab	19.73 ± 0.90^ab	19.59 ± 0.49^ab	18.93 ± 0.04^abc	18.83 ± 0.36^abc	18.58 ± 0.30^abc	18.30 ± 0.13^bc	17.98 ± 0.09^c	17.48 ± 0.39^c
n6	14.19 ± 0.8^abc	15.38 ± 0.09^a	15.03 ± 0.12^ab	13.58 ± 0.01^c	13.00 ± 0.61^c	14.12 ± 0.12a^bc	13.99 ± 0.13^bc	14.89 ± 0.07^ab	13.54 ± 0.55^c	12.88 ± 0.32^c
n3/n6	1.41 ± 0.12^ab	1.28 ± 0.01^ab	1.31 ± 0.05^ab	1.44 ± 0.03^a	1.45 ± 0.06^a	1.33 ± 0.03^ab	1.32 ± 0.03^ab	1.23 ± 0.00b	1.33 ± 0.05^ab	1.35 ± 0.06^ab
EPA+DHA	18.53 ± 0.83^a	17.82 ± 0.07^ab	17.79 ± 1.06^ab	18.19 ± 0.47^ab	17.48 ± 0.14^abc	17.26 ± 0.24^abc	17.01 ± 0.23^abc	16.72 ± 0.05^bc	16.50 ± 0.03^bc	16.10 ± 0.40^c

Days	pH	TBA (mgMDA/kg)	TVB-N (mg/100g)	TMA (mg/100g)
0	6.60 ± 0.01^a	0.07 ± 0.005^c	15.04 ± 0.37^d	0.67 ± 0.35^c
3	6.29 ± 0.02^b	0.077 ± 0.03^c	16.13 ± 0.15^c	1.53 ± 0.13^b
5	6.26 ± 0.03^b	0.25 ± 0.05^b	17.23 ± 0.37^b	2.11 ± 0.05^b
7	6.25 ± 0.01^b	0.44 ± 0.04^a	19.07 ± 0.22^a	4.50 ± 0.09^a

Days	pH	TBA (mgMDA/kg)	TVB-N (mg/100g)	TMA (mg/100g)
0	6.32 ± 0.01^a	0.67 ± 0^bc	19.58 ± 0.22^b	1.35 ± 0.08^d
7	6.29 ± 0.02^ab	0.29 ± 0.10^d	22.02 ± 0.30^g	1.72 ± 0.07^d
14	6.30 ± 0.03^ab	0.53 ± 0.03^cd	22.52 ± 0.08^fg	3.11 ± 0.18^b
21	6.25 ± 0.02^bc	0.86 ± 0.12^abc	23.19 ± 0.15^f	1.66 ± 0.17^d
28	6.23 ± 0.01^c	0.89 ± 0.13^abc	26.97 ± 0.77^e	2.83 ± 0.07^b
35	6.14 ± 0.01^d	0.91 ± 0.13^abc	30.16 ± 0.22^d	2.69 ± 0.16^bc
42	6.16 ± 0.02^d	0.97 ± 0.11^ab	31.43 ± 0.17^c	2.31 ± 0.05^c
49	6.32 ± 0.01^a	1.08 ± 0.14^a	35.97 ± 0.22^b	2.83 ± 0.13^b
56	6.23 ± 0.02^c	1.12 ± 0.20^a	39.50 ± 0.37^a	5.57 ± 0.02^a

Days	TMAB	TPAB	Yeast-Mould
1	3.25 ± 0.14^e	3.07 ± 0.12^d	(-)
3	3.59 ± 0.08^d	3.79 ± 0.03^c	(-)
5	4.24 ± 0.07^c	3.94 ± 0.02^c	(-)
7	5.97 ± 0.05^b	5.97 ± 0.01^b	(-)
9	7.87 ± 0.13^a	7.56 ± 0.24^a	2.53 ± 0.07

Days	TMAB	TPAB	Yeast-Mould
1	2.55 ± 0.07^h	2.60 ± 0.17^g	(-)
7	3.28 ± 0.01^g	3.23 ± 0.11^f	(-)
14	3.49 ± 0.01^g	3.75 ± 0.08^e	(-)
21	4.26 ± 0.05^f	4.35 ± 0.13^d	(-)
28	4.73 ± 0.15^e	4.65 ± 0.13^d	(-)
35	5.52 ± 0.28^d	5.47 ± 0.18^c	(-)
42	6.32 ± 0.01^c	6.56 ± 0.21^b	(-)
49	8.15 ± 0.13^b	6.95 ± 0.24^b	(-)
56	11.21 ± 0.28^a	7.70 ± 0.06^a	2.46 ± 0.03

Days	Colour	Appearance	Odour	Taste	Texture
1	8 ± 0.21^a	8.20 ± 0.20^a	8.30 ± 0.15^a	8.50 ± 0.22^a	8.30 ± 0.26^a
7	7.90 ± 0.18^a	7.40 ± 0.16^b	7.80 ± 0.25^ab	7.60 ± 0.22^c	7.70 ± 0.15^b
14	7.30 ± 0.21^b	7.30 ± 0.15^b	7.60 ± 0.22^b	8 ± 0.21^bc	7.40 ± 0.16^b
21	7.20 ± 0.20^b	7.50 ± 0.17^b	8.10 ± 0.10^ab	8.30 ± 0.15^ab	8.30 ± 0.15^a
28	6.80 ± 0.29^b	6.30 ± 0.21^c	6.10 ± 0.23^c	6.20 ± 0.25^d	6.70 ± 0.15^c
35	5.50 ± 0.17^c	5.70 ± 0.21^d	6.40 ± 0.16^c	5.60 ± 0.16^e	6.60 ± 0.16^c
42	5.70 ± 0.15^c	6 ± 0.21^cd	4.80 ± 0.13^d	-	5.10 ± 0.23^d
49	3.90 ± 0.18^d	4 ± 0.26^e	3.60 ± 0.16^e	-	4.10 ± 0.18^e
56	3 ± 0.26^e	2.90 ± 0.18^f	2 ± 0.15^f	-	2.90 ± 0.18^f

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[1] * Corresponding author: sengulb@gmail.com