"In Solution" as a Method of Improving Atlantic
Mackerel Fillet Quality
Richards, Mark P.; Kelleher, Stephen D.; and Hultin, Herbert
O.; University of Massachusetts, Amherst, MA
March 19, 1996
National Marine Fisheries Service, Northeast Regional
Office, One Blackburn Drive, Gloucester, MA 01930.
PHONE: (978) 281-9256
of this study was to determine if it was possible to improve
the quality of mackerel fillets by filleting them under
water. Treating cut mackerel fillets with a liquid
to remove pro-oxidative compounds was advantageous to
the product. Supplementation with antioxidants
improved the process further. The highest quality
product was produced when fresh fish were used.
Unfortunately, this process will produce a waster water
that has a high BOD due to the blood proteins that accumulate.
Electrocoagulation appears promising to recover
the protein and clean up the wash water to make this process
feasible on an industrial scale.