{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:40:47Z","timestamp":1760060447800,"version":"build-2065373602"},"reference-count":80,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,28]],"date-time":"2025-08-28T00:00:00Z","timestamp":1756339200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Project REVITALGARVE: Revitaliza\u00e7\u00e3o das zonas rurais","award":["PRR-C05-i03-I-000237","UID\/0350\/2020","LA\/P\/0069\/2020","UIDB\/04326\/2020","LA\/P\/0101\/2020"],"award-info":[{"award-number":["PRR-C05-i03-I-000237","UID\/0350\/2020","LA\/P\/0069\/2020","UIDB\/04326\/2020","LA\/P\/0101\/2020"]}]},{"name":"Portuguese Foundation for Science and Technology (FCT)","award":["PRR-C05-i03-I-000237","UID\/0350\/2020","LA\/P\/0069\/2020","UIDB\/04326\/2020","LA\/P\/0101\/2020"],"award-info":[{"award-number":["PRR-C05-i03-I-000237","UID\/0350\/2020","LA\/P\/0069\/2020","UIDB\/04326\/2020","LA\/P\/0101\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>The Atlantic chub mackerel (Scomber colias) is a nutritionally valuable species with potential for inclusion in school canteens. This study aimed to develop and evaluate mackerel-based products processed through marination, vacuum packaging, and sous-vide cooking. Following collective interviews with school canteen staff to assess acceptability and logistical suitability, the preferred variants\u2014raw, marinated, and sous-vide marinated fillets\u2014were subjected to a 49-day refrigerated storage trial, during which physicochemical and microbiological parameters were monitored. Results showed that sous-vide processing significantly improved product stability, with enhanced water retention, reduced microbial growth (mesophile and psychrophile abundances below 7 log CFU\/g up to day 21 vs. day 7 in raw and marinated fillets), and lower levels of spoilage indicators such as TVB-N, kept within acceptable limits of 25\u201335 mg N\/100 g until day 28 of storage. Although sous-vide fillets showed slightly higher lipid oxidation (TBARS of 11.52 mg MDA\/kg vs. 8.82 and 6.94 mg MDA\/kg in marinated and raw fillets), they maintained superior texture and water retention. Overall, sous-vide proved highly effective in preserving the quality and extending the shelf-life of mackerel fillets, supporting its application in institutional food services as a strategy to promote healthier eating habits among children.<\/jats:p>","DOI":"10.3390\/app15179455","type":"journal-article","created":{"date-parts":[[2025,8,29]],"date-time":"2025-08-29T09:08:52Z","timestamp":1756458532000},"page":"9455","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Vacuum-Packaged Sous-Vide Mackerel (Scomber colias) Fillets for School Canteens: Product Development, Acceptance, and Storage Trial"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-2959-5115","authenticated-orcid":false,"given":"B\u00e1rbara S.","family":"Furiski","sequence":"first","affiliation":[{"name":"Instituto Superior de Engenharia, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1872-8185","authenticated-orcid":false,"given":"Eduardo","family":"Esteves","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal"},{"name":"CCMAR\u2014Centro de Ci\u00eancias do Mar, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9704-5824","authenticated-orcid":false,"given":"Jaime","family":"An\u00edbal","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal"},{"name":"CIMA\/ARNET\u2014Centre for Marine and Environmental Research\/Aquatic Research Network, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,28]]},"reference":[{"key":"ref_1","unstructured":"FAO (2022). 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