Changes in Physicochemical Indicators in Mackerel Scomber japonicus Muscle according to Refrigerated Storage Duration
![]() |
Kim, Young-Min
(Institute of Fisheries Sciences, Pukyong National University)
Choi, Jeong-Wook (Institute of Fisheries Sciences, Pukyong National University) Lee, Min-Kyeong (Department of Food Science and Nutrition, Pukyong National University) Kim, Cho-Rong (Department of Food Science and Nutrition, Pukyong National University) Jung, Jae-Hun (Department of Food Science and Nutrition, Pukyong National University) Park, Joo-Hyun (Department of Food Science and Nutrition, Pukyong National University) Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Hong, Chang-Wook (Devicenet Research Institute) Lee, Ju-Woon (Devicenet Research Institute) Choi, Jae-Hyuk (Devicenet Research Institute) Jang, Myung-Kee (Devicenet Research Institute) Nam, Taek-Jeong (Institute of Fisheries Sciences, Pukyong National University) |
1 | Bae JH, Yoon SH and Lim SY. 2010. A comparison of the biochemical characteristics of different anatomical regions of chub (Scomber japonicus) and blue mackerel (Scomber australasicus) muscles. Korea J Aquat Sci 43, 6-11. http://dx.doi.org/10.5657/kfas.2010.43.1.006. DOI |
2 | Garcia DJ. 1998. Omega-3 long-chain PUFA nutraceuticals. Food Technol 52, 44-49. http:/dx.doi.org/10.1038/srep21892. |
3 | Hong CH, Lee JM and Kim KS. 2004. Changes of nucleotides in the raw fishes during the aquarium storage. Korean J Food Sci Technol 36, 379-384. |
4 | Hong JY, Nam HS, Huh SM and Shin SR. 2008. Changes on the Rheology of salted mackerel by treatment of Korean herbal extracts and method of storage. Korean J Food Preserv 12, 578-582. |
5 | Jung BM, Chung GH, Jang MS and Shin SU. 2004. Quality characteristics of citron treated mackerel oil and fillet during refrigerated storage. Korean J Food Sci Technol 36, 574-579. |
6 | Lee YK and Lee HS. 1990. Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr 19, 321-329. |
7 | Lingnert H and Eriksson CE. 1980. Antioxidative maillard reaction products I. Products from sugars and free amino acids. J Food Proc Preserv 4, 161-172. http://dx.doi.org 10.1111/j.1745-4549.1980.tb00602.x DOI |
8 | Nordy A, Hatcher LF, Ullman DL and Conner WE. 1993. Individual effects of dietary saturated fatty acid and fish oil on plasma lipids and lipoproteins in normal men. Am J Clin Nutr 57, 634-639. DOI |
9 | Oucif H, Ali-Mehidi S and Abi-Ayad SE. 2012. Lipid oxidation and histamine production in Atlantic mackerel (Scomber scombrus) versus time and mode of conservation. J Life Sci 6, 713-720. |
10 | Shin JH, Kwon OC, Kang MJ, Choi SY and Lee SJ. 2006. The changes of malonaldehyde and fatty acids composition of yellow corvenia during gulbi processing and storage. Korean J Food Sci Technol 19, 374-380. |
11 | Shin SR, Hong JY, Nam HS, Huh SM and Kim KS. 2006. Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean J Food Preserv 13, 18-23. |
12 | Simopoulou AP. 1991. Omega-3 fatty acids in health and disease and in growth and development. Am J Clim Nutr 54, 438-463. DOI |
13 | Sin SU, Jang MS, Kwon MA and Seo HJ. 2004. Processing of functional mackerel fillet and quality changes during storage. Korean J Food Preserv 11, 22-27. |
14 | Usui K. 1979. Changes of ATP derivatives in quail meat during storage. Bull Fac Agric 45, 53-56. |
15 | Woo KJ and Endo K. 1996. The effects of salt and temperature on changes of adenosine triphosphate related compounds and free amino acids in mackerel muscle during storage. J East Asian Soc Diet Life 6, 93-103. |
![]() |