Refrigerated Shelflife of Spanish Mackerel ('Scomberomorus maculatus') and King Mackerel ('Scomberomorus cavalla') Harvested from the Southeastern United States

摘要

Freshly caught spanish mackerel and king mackerel were processed into various market forms and stored, either iced or packaged, at 4C. Representative samples of each product form were removed from storage at regular intervals and assessed for quality using organoleptic, microbial and chemical methods. The resultant shelflife of spanish mackerel, after processing, was 9 days for gutted, as well as for headed and gutted (H&G) fish (iced) and 5-6 days for tray-pack skin-on and skinless fillets (4C). The resultant shelflife of king mackerel was 15 days for whole fish (iced) and 9 days for portions (4C).