Comparison of Muscle Color and Total Selenium Concentrations Between Spotted Mackerel Scomber australasicus and Pacific Mackerel S. japonicus

Selenoneine is a selenium-containing imidazole compound in the blood and tissues of tuna and other marine fish that has strong free-radical scavenging activity. This compound may have antioxidant functions, i.e., preventing metmyoglobin formation in fish muscle, which affects meat quality. This study examined the relationship between meat color and total selenium concentration in the muscle of two Scomber species, spotted mackerel (Scomber australasicus) and Pacific mackerel (S. japonicus), to assess the role of selenium as an antioxidant preventing meat discoloration. The color of chilled and frozen-thawed muscle was compared between spotted mackerel and Pacific mackerel. The a* values, indicating the red-green component of color, of the white and red muscle of spotted mackerel were higher than those of Pacific mackerel (p < 0.05). We also analyzed the blood selenium concentration of Pacific mackerel according to the L* value and protein concentration in the blood during spawning migration in June. The blood selenium concentration was negatively correlated with the L* value (r = - 0.46) and blood protein concentration (r = - 0.56). The blood selenium concentration in summer was related to the brightness of the muscle surface and blood protein concentration, suggesting that it is responsible for deterioration of meat quality.These findings suggest that antioxidant properties of selenium prevent the mackerel muscle discoloration that can occur during chilled and frozen storage.

Automated summary

This study examined the relationship between meat color and selenium concentration in the muscle of two Scomber species. The results showed that selenium prevents mackerel muscle discoloration, and its concentration is related to the brightness of the muscle surface and blood protein concentration. Antioxidant properties of selenium play a crucial role in preserving meat quality.