Summary:
The suitability of using sunflower and rapeseed oils, and water as media for the canning of smoked fillets from Atlantic mackerel (Scomber scombrus) caught during feeding migration was investigated. Physicochemical and sensory changes were evaluated after one month of storage at room temperature. The aqueous medium in the cans led to significantly higher water content and lower salt content than when sunflower or rapeseed oil was used, indicating that while additional water was absorbed by the fillets, salt was leached due to the cook-out effect during sterilization and storage . Using sunflower oil, regardless of the ratio, resulted in better retention of the traditional and desired smoky odor and flavor, and preserved the juicy and tender texture of the fillets better than when rapeseed oil was used. Fillets canned in water exhibited a significantly lower salty flavor and fat-in-mouth attribute than those canned in vegetable oils. While there were only minor differences in the overall sensory parameters between treatments, the variation in salty flavor and fat-in-mouth feeling are crucial due to their significant impact on consumer acceptance. Therefore, using water as a medium is suggested as a favorable option for canning deep-skinned and smoked fillets from well-fed Atlantic mackerel.