Vacuum-packed Atlantic mackerel (Scomber scombrus) fillets were purchased from Qingdao Yihexing Foods Co. Ltd. (Qingdao, Shandong province, China) and expressed to the laboratory under freezing conditions. Average weight of the fillets was 150 ± 10 g. Before the experiment, the frozen fillets were thawed under flowing water for half an hour. The dorsal muscles of Atlantic mackerel with 3.0 cm width and 2.0 cm thickness were cut into 3.0 cm length pieces. The mackerel pieces were placed in polythene bags, and randomly divided into two groups, which were stored in a refrigerator without ice (4 °C) and with ice (0 °C, ice replaced every day). The thawed fillets were defined as the sample stored for 0 day in this experiment.

Note: The content above has been extracted from a research article, so it may not display correctly.



Q&A
Please log in to submit your questions online.
Your question will be posted on the Bio-101 website. We will send your questions to the authors of this protocol and Bio-protocol community members who are experienced with this method. you will be informed using the email address associated with your Bio-protocol account.



We use cookies on this site to enhance your user experience. By using our website, you are agreeing to allow the storage of cookies on your computer.