• Journal of Industrial and Engineering Chemistry
• /
• 제68권
• /
• pp.301-310
• /
• 2018

Various catalysts such as formic acid, acetic acid, sodium hydroxide, sodium bicarbonate, carbon dioxide and nitrogen gas were used for hydrolyzates production from deoiled mackerel muscle by subcritical water hydrolysis. Above 99% hydrolysis yield was obtained using sodium bicarbonate catalyst at $260^{\circ}C/70bar$. Histamine and heavy metals concentration were reduced in hydrolyzates. Highest amount of amino acid (400.36 mg/g) and reducing sugar (24.75 mg/g) were found in hydrolyzate obtained at $260^{\circ}C/70bar$ and $220^{\circ}C/30bar$, respectively with sodium bicarbonate catalyst. Antioxidant and ACE-inhibitory activities were significantly higher in hydrolyzates obtained using sodium bicarbonate than that of others.

• 한국식품영양과학회지
• /
• 제13권4호
• /
• pp.444-450
• /
• 1984

Effects of muscle extracts of five species of fish and shell-fish, mackerel, jack mackerel, yellow corvenia, shrimp and baby-neck clam, on lipid oxidation were investigated using a model system consisting of methyl linoleate absorbed in micro crystalline cellulose and extracts of fishes. Ethanol extracts of both mackerel and jack mackerel apparently showed inhibitory effect on the oxidation of methyl linoleate, while the extract of yellow corvenia, and baby-neck clam showed a slight catalyzed effect on contrary. The ethanol extract of shrimp, however, revealed no effect on the oxidation of methyl linoleate. When the ethanol extracts were dialyzed, the outer fractions of dark fleshed fish had a strong inhibitory effect on the oxidation of methyl linoleate, while the inner fractions did not. The outer fraction of yellow corvenia showed catalyzed effect, but the inner fraction inhibited the oxidation slightly. The outer fraction of shrimp had a strong inhibitory action, but the inner fraction showed no effect. The methanol-water fraction of chloroform-methanol extract of shrimp showed a quite strong inhibitory effect on the oxidation, whereas that of four other samples did the same levels of effect as ethanol extracts.

• Preventive Nutrition and Food Science
• /
• 제13권1호
• /
• pp.7-11
• /
• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• Ocean and Polar Research
• /
• 제38권2호
• /
• pp.139-148
• /
• 2016

The activity concentrations of $^{210}Po$ and $^{210}Pb$ within phytoplankton-zooplankton-anchovy-mackerel in the coastal water of the Jeju Island were determined to understand their distribution and bio-accumulation along the trophic level. In the surface water, the total activity concentrations of $^{210}Po$ and $^{210}Pb$ were $0.83{\pm}0.004mBq\;kg^{-1}$ and $1.27{\pm}0.03mBq\;kg^{-1}$. And the dissolved activity concentration of $^{210}Po$ and $^{210}Pb$ were $0.75{\pm}0.06mBq\;kg^{-1}$ and $1.22{\pm}0.09mBq\;kg^{-1}$ respectively. In the phytoplankton, the concentration factor (CF) of $^{210}Po$ and $^{210}Pb$ were $1.5{\times}10^5$ and $2.6{\times}10^4$ shows $^{210}Po$ is 5 times higher compared to $^{210}Pb$. The similar CF factor in the zooplankton of $^{210}Po$ was derived as $1.4{\times}10^5$. The CF of $^{210}Po$ in anchovy was increased twice compared to that in plankton. This is the evidence that there is $^{210}Po$ bio-magnification in the trophic level of plankton-anchovy. However the $^{210}Po$ activity concentration in the muscle tissue of mackerel was one-hundred times lower than that in anchovy. This reflects that in the trophic level of anchovy-mackerel, the bio-accumulation of $^{210}Po$ is decreased. The activity concentrations of $^{210}Po$ in the internal organs of anchovy and mackerel were 8 to 38 times higher than those in muscle tissues. In phytoplankton-zooplankton-anchovy, the CF of $^{210}Pb$ was decreased five times along the trophic level in order. In anchovy-mackerel it was decreased by 30-70%.

• 기술사
• /
• 제34권5호
• /
• pp.82-88
• /
• 2001

Mackerel(Scomber japonicus), pacific saury (Cololabis saira) and sardine(Sardinops melanosticta) is widely distributed in coastal seawater of Korea, these fishes are not effective utilization as processing material cause by rapid lipid oxidation and off flavour. This study was attempted to lipid distribution in body section, whole body, meat, viscera, skin and head, and fatty acid composition of the oils obtained from these body section. The content of total lipid of mackerel, pacific saury and sardine were 12.48%, 12.79% and 13.81% respectively, and lipid contents in different body section of mackerel was muscle 2.31%, viscera 3.54%, skin 1.43% and head 5.20%, while in cause of sardine was muscle 4.17%, viscera 3.15%, skin 1.72%, and head4.77%. The major saturated fatty acids of mackerel, pacific saury and sardine oil were C$\_$16:0/(palmitic acid), C$\_$18:0/(stearic acid), C$\_$14:0/(myristic acid), and monoenoic acids was C$\_$18:0/(oleic acid), C$\_$16:1/ (palmitolic acid), C$\_$22:0/(erucic acid) and C$\_$20:1/(gadoleic acid), in cause of polyenoic acid was C$\_$22:6/(DHA, docosahexaenoic acid), C$\_$20:0/(EPA, eicosapentaenoic acid), C$\_$22:4/(behenic acid), C$\_$18:2/(linoleic acid) high quantity in order. When fresh oil extracted from mackerel, pacific saury and sardine was stored for 20 days at 5$\^{C}$, carbonyl and acid value of oil increased with storage day, but peroxide value decreased after 15 days.

• 한국수산과학회지
• /
• 제19권5호
• /
• pp.469-476
• /
• 1986

고등어와 정어리의 보통육과 혈합육의 각 조직에 분포하는 단백질분해효소의 최적활성조건을 구명하고 열안정성과 저온저장중의 활성변화 등을 비교${\cdot}$검토한 결과를 요약하면 다음과 같다. 1. 고등어와 정어리의 보통육 및 혈합육에서 단백질분해효소를 추출하여 pH에 따른 단백질분해능을 분석한 결과, 산성, 약산성 및 알칼성에서 활성을 보이는 세 종류의 단백질분해효소가 분포하고 있음을 알았다. 그리고 이들 각 분포효소중에서 산성단백질분해효소가 가장 활성이 강하였으며, 고등어에 있어서는 보통육에서 추출한 것이 pH 3.0, $50^{\circ}C$의 활성최적조건에서 고유활성은 0.12였으며, 혈합육에서 추출한 것은 pH3.0, $45^{\circ}C$의 활성최적조건에서 고유활성은 0.36이었다. 정어리의 보통육과 혈합육에서 추출한 단백질분해효소의 활성최적조건은 모두 pH 2.4, $45^{\circ}C$였으며, 그때의 고유활성은 각각 0.45 및 0.24였다. 2. 고등어와 정어리의 보통육과 혈합육에 분포하는 단백질분해효소액을 $30^{\circ}C$부터 $70^{\circ}C$까지의 온도에서 5분간 가열처리한 결과, 고등어의 혈합육에서 추출한 효조소는 $55^{\circ}C$에서 실활하기 시작하였으나, 그 밖의 조직에서 추출한 조효소는 $50^{\circ}C$에서 실활이 일어났다. 3. 추출된 조효소액을 $5^{\circ}C$와 $-15^{\circ}C$에서 저장하는 중에 활성의 변화를 검토한 결과, 육에서 추출한 조효소액은 시일의 경과와 더불어 실활이 일어나 저장 28일까지 대부분의 효소활성이 소실되었으며 방부제의 첨가효과는 나타나지 않았다.

• 한국수산과학회지
• /
• 제49권6호
• /
• pp.737-742
• /
• 2016

This study examined changes in physicochemical indicators [K-value, lipid peroxide, and thiobarbituric acid reactive substances (TBARS)] in mackerel muscle during refrigerated storage at $4^{\circ}C$. Analyses were conducted every 3 days for 15 days. First, we visually observed changes in the mackerel. After 3 days, there were rapid changes in color and a rotten smell developed. The K-value of mackerel muscle was 4.21, 19.00, 42.13, 51.71, 71.19, and 80.34% on days 0, 3, 6, 9, 12, and 15, respectively; lipid peroxide level also increased, to 5.34, 5.44, 6.59, 7.29, 8.32, and 8.71 nmol/mL, respectively. TBARS increased from day 0 to 6, but did not change significantly after day 6 (0.98, 1.74, 2.73, 2.09, 1.86, and 1.93 mg Eq. malondialdehyde (MDA)/kg, respectively). The changes in K-value and lipid peroxide level demonstrated a loss of value as fresh food after day 6. The freshness of the stored mackerel had decreased by day 6 and mackerel stored for 9 days was less marketable.

• 한국수산과학회지
• /
• 제45권4호
• /
• pp.317-327
• /
• 2012

The changes in the proximate compositions, lipid classes, and fatty acids of muscle and dripped lipids, and the amino acid compositions and mineral content were studied in Spanish mackerel Scomberomorus niphonius muscle cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw sample (65.7%) and decreased with cooking, decreasing the most with frying pan method (54.5%). Conversely, the protein, lipid and ash contents increased significantly with cooking (P<0.05). The dripped lipid content from the cooked muscles was the highest with the frying pan sample (0.81%) and was approximately half this level in the oven (0.46%) and microwave oven (0.34%) samples. The percentage of non-polar lipid (NL) in the total lipid content exceeded 95% for the muscle lipids (13.9-17.6 g/100 g sample) and 99% for the dripped lipids (0.34-0.81 g/100 g sample). The prominent fatty acids were 18:1n-9, 16:0, 22:6n-3, 16:1n-7, and 20:5n-3 in the muscle and dripped lipids. The frying pan muscle lipid contained high levels of saturates and monoenes such as 16:0, 18:0, and 18:1n-9, and low levels of polyenes compared with other muscle lipids. The fatty acid compositions of the dripped lipids were similar with all three cooking methods. The prominent total amino acids in Spanish mackerel muscle were glutamic acid, aspartic acid, lysine, leucine, and arginine, and their proportions were similar (45.49-45.82%) in all samples. The potassium and phosphorous contents increased significantly with cooking (P<0.05), and while no heavy metals were detected in any sample. These results indicate that the change in nutritional components, especially the lipid content, was lower with the microwave oven and oven methods compared with the frying pan method.

• 수산해양교육연구
• /
• 제20권1호
• /
• pp.127-134
• /
• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• 한국식품영양과학회지
• /
• 제35권7호
• /
• pp.903-907
• /
• 2006

전갱이 회수단백질은 동결저장 기간이 경과함에 따라 잔여지질의 산화생성물도 크게 증가하였으며, 백조기와 전갱이 회수단백질의 갈변도는 저장 90일 이후에 크게 증가하였다. 일반세균의 수는 전갱이 회수단백질이 백조기 회수단백질에 비하여 높았으나, 시판 수리미에서 검출되는 생균수와 거의 일치하였다. 백조기 회수단백질 가열 젤의 파괴강도, 변형 값 및 백색도 값은 저장 120일까지 큰 변화를 보이지 않은 반면, 120일동안 동결저장한 전갱이 회수단백질은 가열 젤을 형성하지 못했다. 가열 젤 형성능과 파괴강도 및 변형 값에 미루어 수산가공을 위한 중간소재로서 백조기와 전갱이 회수단백질의 동결저장 한계는 안정성을 고려할 때 각각 90일과 60일이 적당할 것으로 예측하였다.