Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

• Atlantic mackerel caught during heavy feeding suitable for canning and smoking.
• Effect of brining and freezing of mackerel on raw material before heat treatments.
• Physicochemical changes of mackerel affected by canning and hot-smoking.
• Lipid deterioration of mackerel during frozen storage at different temperature.
• Frozen storage conditions before heat treatment affected final product stability.

Atlantic Mackerel (Scombrus scombrus) is a novel species in Iceland, caught during the heavy feeding period. The feeding has an impact on quality and stability of the products, which requires optimization of storage and processing conditions. Physicochemical changes of brined and un-brined mackerel were analysed during frozen storage (6, 9, 12 months) at −18 °C vs. −25 °C with the aim of investigating the suitability of using well-fed frozen mackerel as raw material for canned and hot-smoked products. Heat treatments to a core temperature of 90 °C (representing canning) and 75 °C (representing hot-smoking) were applied. Prolonged frozen storage showed negative effects on the raw material prior to heat processing due to an increased level of lipid oxidation, where fish stored at −18 °C was of significantly poorer quality than fish stored at −25 °C. Moreover, the results indicated that heat treatment resulting in a core temperature of 75 °C showed higher water content, liquid holding capacity, heating yield as well as lower maximum shear force of texture compared to mackerel heated to a core temperature of 90 °C. Overall, analyses indicated that the fatty summer mackerel was well suitable for production of canned and hot-smoked products.