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http://dx.doi.org/10.5657/kfas.2008.41.3.163

Characterizing the Quality of Salted Mackerel Prepared with Deep Seawater  

Kim, Gwang-Woo (Department of Food Science, Kangnung National University)
Kim, Hye-Kyung (Department of Food Science, Kangnung National University)
Kim, Jeong-Sik (Department of Food Science, Kangnung National University)
An, Hyo-Yeong (Department of Food Science, Kangnung National University)
Hu, Gil-Won (Department of Food Science, Kangnung National University)
Son, Jin-Ki (Division of Marine Bioscience and Engineering, Kangnung National University)
Kim, Ok-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University)
Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangnung National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.41, no.3, 2008 , pp. 163-169 More about this Journal
Abstract
This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.
Keywords
Salted mackerel; Deep seawater salt; AV; POV; Browning value;
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Times Cited By KSCI : 5  (Citation Analysis)
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