This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.

中文翻译：

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抗氧化剂对冷冻保存期间大西洋鲭鱼（Scomber scombrus）鱼片的感官质量和理化稳定性的影响。

这项研究的目的是评估在-25°C的冷冻条件下机械填角的饱食大西洋鲭鱼的货架期，以及抗氧化剂（异抗坏血酸钠和多磷酸盐混合物）和不同抗氧化剂的应用方法（浸涂，喷涂和上光）的效果）。物理化学测量和感官分析均适用。抗氧化剂治疗可延长鲭鱼的保质期。感官分析表明，未经处理的鱼片的保质期少于2.5个月，而所有经过抗氧化剂处理的鱼片均超过了该值。最有效的处理方法是将鱼片浸入异抗坏血酸钠溶液中，保质期为15个月。用于评估鱼片中脂质降解的物理化学方法是游离脂肪酸（FFA），脂质氢过氧化物（PV）和硫代巴比妥酸反应性物质（TBARS）。它们与感官结果不相关，因此可能是评估复杂基质（如大西洋鲭鱼）中氧化和腐臭味和臭味发展的一个有疑问的选择。