Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)

Abstract

In this study, the effect of garlic (Allium sativum L.) on the microbiological, chemical and sensorial quality of smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) stored in vacuumed packets at refrigerator temperature (+4ºC) were investigated. The results of total volatile basic nitrogen (TVB – N) in control group (without garlic contains 10% salt) showed that the product reached the limit of consumable value on the 43rd day (TVB – N = 36.45±1.133 mg / 100 g) and on the 67th day in the garlic group (with 2% garlic contains 10% salt) (TVB – N = 35.69±1.026 mg / 100 g) (P < 0.05). It was observed that garlic group values were higher than control group in terms of sensory analysis (texture, appearance, odour and taste). However, it was determined that the value of taste did not fall below the consumable value in both groups. These results showed that the shelf life of smoked Atlantic Mackerel was 24 days longer with garlic application and the garlic supplement increased both the shelf life of the product and gave sensory appreciation to the product.

Keywords

• Hot smoking
• Atlantic mackerel
• Garlic
• Shelf life
• Quality changes

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