The storage time of mackerel stored in ice was determined by sensory, chemical, and bacterial analyses. Ice: fish ratios of 1:2, 1:3, and 1:4 were used. Sensory analysis revealed that the storage time was directly related to ice: fish ratio and was 9, 8, and 6 d, respectively,
At time of rejection, the levels of total volatile bases, trimethylamine and histamine were 23, 5, and 2 mg/100 g, respectively. At this time, a bacterial load limit of 1 × 106 CFU/g was reached for all the flora studied (total mesophilic aerobic, psychrotrophic, moderately halophilic) except the sulfide-producing flora.
The data presented show the efficiency of adequate icing and allow for the recommendation of chemical standards for the evaluation of mackerel deterioration and/or for determination of different classes of freshness.