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Aðalheiður Ólafsdóttir
Sensory evaluation manager
adalheiduro@matis.is
Development of QIM and shelf life of fresh mackerel (Scomber scombrus) / Development of QIM and shelf life of fresh mackerel (Scomber scombrus)
The aim of the project was to examine changes that occur in mackerel during ice storage. Develop a QIM scale for fresh mackerel and compare it with the results of cooked fish assessments and QDA (quantitative descriptive analysis) to determine the end of shelf life. Based on QDA results, it can be concluded that mackerel stored for 9 days on ice has reached the limit of shelf life. Taste and odor symptoms (fresh oil) are then reduced and damage symptoms (cravings and bitterness) take over.
The aim of the project was to look at the changes in mackerel at storage on ice. Develop a QIM spectrum for fresh mackerel and compare with cooked fish, QDA (quantitative descriptive analysis) to decide maximum shelf life. From the QDA results, one can conclude that maximum shelf life for fresh mackerel is 9 days on ice. At that time freshness in taste and odor are decreasing and characteristic of spoilage (rancidity and bitter) dominates.