經加熱調理的藥膳鯖魚和生鮮的藥膳鯖魚以-80℃急速凍結包裝後，於 - 20℃下6個月的凍藏期間，所有試驗產品均無大腸桿菌群之生長，總生菌數在6.42 x103 CFU/g以下，組織胺( histamine )含量均低於5.5 mg /100 g，pH值皆在6.0以下，顯示有良好的貯藏安定性。雖然貯藏6個月後，生鮮調理產品之酸價(acid value)及揮發性鹽基態氮(volatile basic nitrogen)皆比熱調理製品高，顯示熱調理產品之貯藏安定性較生鮮調理者為好，但經復熱後官能品評，則兩種調理方式之間無顯著差異(P>0.05)。

Mackerel fillets were seasoned with Chinese medicinal meal, treated with or without heat then quick frozen at -80℃, packed and stored at -20℃ for 6 months. From results, coliforms were found negative; total aerobic plate count, histamine contents and pH of the product were found below 6.42 x 103 CFU/g, 5.5 mg⁄100g and 6.0 respectively, during storage. All these indicate that the frozen nutraceutical mackerel products had good stability throughout the 6-month frozen storage. The acid value and volatile basic nitrogen of the frozen raw nutraceutical product were higher than those of the heat treated groups. When the frozen mackerel with Chinese medicinal meal products were thawed after 6-month storage, the sensory evaluation indicated they were not significantly different (P＞0.05) each other.