Fig. 1. Taste intensity of bone-softened mackerel Scomber japonicas product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel).
Fig. 2. Volatile basic nitrogen (VBN) content and volatile component intensity (VCI) of bone-softened mackerel Scomber japonicus product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel). 2Different letters on the data in the same experiment item indicate a significant difference at P<0.05.
Fig. 3. Hardness on muscle and bone of bone-softened mackerel Scomber japonicus product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel). 2Different letters on the data in the same sample indicate a significant difference at P<0.05.
Table 1. Proximate composition, pH and energy of bone-softened mackerel Scomber japonicus product
Table 2. Total amino acid contents of bone-softened mackerel Scomber japonicus product
Table 3. Mineral content of bone-softened mackerel Scomber japonicus product
Table 4. Fatty acid composition (area %) of bone-softened mackerel Scomber japonicus product
Table 5. Hunter color value of bone-softened mackerel Scomber japonicus product
Table 6. Results on the sensory evaluation of bone-softened mackerel Scomber japonicus product
References
- Agustinelli SP and Yeannes MI. 2015. Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets. Int Food Res J 22, 2010-2017. http://www.sciencedirect.com/science/journal/09639969
- Anderson JJB, Klemmer PJ, Watts MLS, Garner SC and Calvo MS. 2006. Phosphorus, In: Present Knowledge in Nutrition. International Life Sciences Institute, Washington, D.C, U.S.A.
- AOAC (Association of Official Analytical Chemists). 2000. Official Methods of Analysis 16th ed. Association of official Analytical Chemistsm Washington D.C., U.S.A.
- AOCS (American Oil Chemists' Society). 1990. AOCS official method Ce 1b-89. In Official method and recommended practice of the AOCS, 4th ed., AOCS, Champaign, IL, U.S.A.
- Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/y59-099
- Chun OK and Han SH. 2000. A study on the contents of inorganic compounds in soft drinks. J Food Hyg Saf 15, 344-350.
- Gaulll GE, Wrighe CE and Tallan HH. 1983. Taurine in human lymphoblastoid cell: uptake and role in proliferation. Prog Clin Biol Res 125, 297-303.
- IOM (Institute of Medicine). 1997. Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. The National Academies Press, Washington D.C., U.S.A.
- Ishikawa M, Mori SJ, Watanabe HSK and Sakai Y. 1987. Softening of fish bone I. Relation between softening rate and solubilization rate of organic matter from fish bone. J Food Proeess Preserv 13, 123-132.
- Ishikawa M, Mori SJ, Watanabe HSK and Sakai Y. 1989. Softening of fish bone. II. Effect of acetic acid on softening rate and solubilization rate of organic matter from fish bone. J Food Proeess Preserv 10, 123-132.
- Jo HS, Kim KH, Kim MJ, Kim HJ, Kwon DH, Im YJ, Heu MS and Kim JS. 2013. A comparison of the taste and nutritional properties of domestic mottled skate Beringraia pulchra according to the area caught, sex and weight. Korean J Fish Aquat Sci 46, 129-138.
- Jung TK, Kim BS and Kim MH. 2014. The optimization and quality characteristics of mackerel soybean paste marinadesauce prepared using response surface methodology. J Foodservice Management 64, 247-272.
- Kang SI, Kim KH, Lee JK, Kim YJ, Park SJ, Kim MW, Choi BD, Kim DS and Kim JS. 2014. Comparison of the food quality of freshwater rainbow trout Oncorhhynchus mykiss cultured in different regions. Korean J Fish Aquat Sci 47, 103-113. http://dx.doi.org/10.5657/KFAS.2014.0103.
- Kapute F, Likonwe J and Kang'ombe J. 2012. Quality assessment of fresh lake Malwi tilapia (Chambo) collected from selected local and super markets in Malawi. J Food Safety 14, 113-121.
- Kim GW, Kim HK, Kim JS, An HY, Hu GW, Son JK, Kim OS and Cho SY. 2008. Characterizing the quality of salted mackerel prepared with deep seawater. J Korean Fish Soc 41, 163-169.
- Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2005. Fundamentals and Applications of Canned Seafoods. Hyoil Publishing Co., Seoul, Korea.
- Kim KBWR, Jung DH, Park SH, Kang BK, Pak WM, Kang JE, Park HM and Ahn DH. 2013. Quality Properties and Processing Optimization of Mackerel (Scomber aponicus) Sausage. Korean J Food Nutr 42, 1656-1663. http://dx.doi.org/10.3746/jkfn.2013.42.10.1656.
- Kim KH. 2014. Concentration and risk assessment of heavy metal in mainly consumed fishes. M.S. Thesis. Gyeongsang National University, Tongyeong, Korea.
- Lee EH, Kim MC, Kim JS, Ahn CB, Joo DS and Kim SK. 1990. Studies on the processing of frozen seasoned mackerel meat. 1. Processing of frozen seasoned mackerel meat and changes in its taste compounds during storage. Korean J Food Nutr 18, 355-362.
- Leu SS, Jhaveri SN, Karakoltsidis P and Constantinides SN. 1981. Atlantic mackerel (Scomber scombrus, L): seasonal variation in proximate composition and distribution of chemical nutrients. J Food Sci 46, 1635-1638. https://doi.org/10.1111/j.1365-2621.1981.tb04449.x
- Lim HJ, Kim MS, Yoo HS, Kim JK and Shin EC. 2016. Analysis of nutritional components and sensory attributes of grilled and fast-chilled mackerels. J Korean Soc Food Sci Nutr 45, 452-459. http://dx.doi.org/10.3746/jkfn.2016.45.3.452.
- Luo X, Yang R, Zhao W, Cheng Z and Jiang X. 2010. Gelling properties of Spanish mackerel (Scomberomorus niphonius) surimi as affected by washing process and high pressure. Int J Food Eng 6, 1-16. http://dx.doi.org/10.2202/1556-3758.1913.
- Mao W, Xu X, Xu YS, Jiang QX and Xia WS. 2014. Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality. J Ferment Bioeng 46, 22-26.
- NFRDI (National Fisheries Research & Development Institute). 2009. Chemical composition of marine products in Korea 2009. National Fisheries Research & Development Institute, 2nd edition, Busan, Korea.
- Okada M, Machino T and Kato S. 1988. "Bone Softening", a practical way to utilize small fish. Mar Fish Rev 50, 1-7.
- Park SJ, Choi JW and Heu SY. 2015. A Study on the Status and Policy Issues the Home Meal Replacement (HMR) Industry in Korea. Rural Development Administration, Seoul, Korea.
- Park YH, Chang DS and Kim SB. 1995. Processing and utilization of fisheries. Hyungsueol Publishing Co. Ltd., Seoul, Korea.
- Rural Development Administration. 2007. 2006 Food composition table I, II. Hyoli Publishing Co., Seoul, Korea, 6-10.
- Park JH and Lee KH. 2005. Quality characteristics of beef meat of various places of origin. Korean J Soc Food Cook Sci 21, 528-535.
- Shimosaka C, Shimomura M and Terai M. 1987. Change in the physical properties and composition of fish bone during cooking by heating under normal pressure. J Home Economics Japan 47, 1213-1218.
- Steel RGD and Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo, Japan.
- The Korean Nutrition Society. 2015. Dietary Reference Intakes for Koreans 2015. Hanarum Publishing Co., Seoul, Korea.
- Thurston JH, Hauhart RE and Dirgo JA. 1980. Taurine, a role in osmotic regulation of mammalian brain and possible clinical significance. Life Sci 26, 1561-1568. https://dx.doi.org/10.1016/0024-3205(80)90358-6.
- Yoon MS, Heu MS and Kim JS. 2010. Fatty acid composition total amino acid and mineral contents of commercial Kwamegi. Korean J Fish Aquat Sci 43, 100-108.
- Yu GY and Cho IH. 2016. Comparison on physico-chemical and affective properties in mackerel cooked by electric pan and under superheated steam. Korean J Food Cook Sci 32, 204-210. http://dx.doi.org/10.9724/kfcs.2016.32.2.204.