• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1070-1076
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• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.6-12
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• 1988

To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.536-541
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• 2016

The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness ($L^*$), redness ($a^*$), yellowness ($b^*$) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at -20, -5, and $-1^{\circ}C$, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at $-1^{\circ}C$ (r=0.949), $-5^{\circ}C$ (r=0.919), and $-20^{\circ}C$ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at $-1^{\circ}C$, more than 51 days when stored at $-5^{\circ}C$, and about 2 months when stored at $-20^{\circ}C$.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.733-738
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• 2013

This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at $4^{\circ}C$ for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during $4^{\circ}C$ storage.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.