Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Quality Characteristics and Shelf-Life of Marinade Mackerel with Thyme Extract

다임 추출물로 마리네이드한 염장고등어의 품질특성과 저장성 연구

  • Kim, Il Ho (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Kim, Ji Eung (Dept. of Foodservice Management, College of Culture and Toursim, Jeonju University) ;
  • Kang, Jae-Hee (Division of Foodservice Industry, Baekseok Culture University)
  • 김일호 (세종대학교 조리외식경영학과) ;
  • 김지응 (전주대학교 문화관광대학 외식산업학과) ;
  • 강재희 (백석문화대학 외식산업학부)
  • Published : 2012.12.31
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Abstract

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

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References

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