Smoking and polyphenols' addition to improve freshwater mullet (Mugil cephalus) fillets' quality attributes during refrigerated storage

The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet (Mugil cephalus) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75 days of storage (4 +/- 1 degrees C) included trimethylamine (TMA-N), volatile basic nitrogen (TVB-N), fatty acids and amino acids. Data were submitted to principal component analysis (PCA) which revealed that the smoking process combined with polyphenols' treatment was negatively correlated with TVB-N, TMA-N, lipids, indices of lipid quality (index of atherogenicity (IA); index of thrombogenicity (IT)) and storage time. Health concern related to the flesh content of polycyclic aromatic hydrocarbons (PAHs) following hot smoking was also evaluated, and analysis showed that the sum of 4 of the PAHs (chrysene, benzo(b) fluoranthene, benz(a) anthracene and BaP) remained far below the maximum limit set by the European Commission. Sensory analysis revealed that the smoked mullet fillet treated with a low dose of polyphenols was a very acceptable new product.