The current study aimed to establish the shelf life of vacuum-packaged grilled mackerel stored at 5, -5, and -20°C for 70 days. To this end, physicochemical analyses, which involved determining the pH, volatile basic nitrogen, amino nitrogen, trimethylamine (TMA), and thiobarbituric acid levels; microbiological analyses (aerobic plate count and coliform); and sensory quality determination were performed. Regression analysis on the relationship between physicochemical properties and storage time at various temperatures revealed TMA level was the most suitable parameter (R2=0.9769) for predicting changes in the quality of grilled mackerel during storage, with a quality limit value of 8.74 mg/100 g. The shelf life of vacuum-packaged grilled mackerel according to temperature was 21, 53, 62, and 75 days for 5, -5, -15, and -20°C, respectively, with the use-by date being 23 days at 5°C and 74 days at -5°C. In conclusion, TMA was the most suitable parameter for predicting changes in the quality of grilled mackerel during storage.
Keywords: mackerel; shelf life; trimethylamine; use-by date; vacuum.
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