Browse > Article
http://dx.doi.org/10.3746/jkfn.2016.45.3.452

Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels  

Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Mi So (Department of Food Science, Gyeongnam National University of Science and Technology)
Yoo, Hak Soo (Soombi Fishery Association Corporation)
Kim, Jae-Kyeom (Department of Food Science and Nutrition, University of Minnesota)
Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.3, 2016 , pp. 452-459 More about this Journal
Abstract
Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.
Keywords
mackerels; grilled and fast-chilled processing; stability indices; flavor; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kang GS, Sung JH, Lim MH, Lim JK, Ha YS. 2002. Foods and health. Hyungsul Publisher, Seoul, Korea. p 169-177.
2 Kim HK, Lee HS. 2007. Hopeful diet tables from the sea. Jisung Publisher, Seoul, Korea. p 23-108.
3 Lim CY, Lee SJ, Lee IS, Kim JG, Sung NJ. 1997. The formation of N-nitrosomine during storage of salted mackerel, Scomber japonicus. J Korean Soc Food Sci Nutr 26: 45-53.
4 Carelli D, Centonze D, Palermo C, Quinto M, Rotunno T. 2007. An interference free amperometric biosensor for the detection of biogenic amines in food products. Biosens Bioelectron 23: 640-647.   DOI
5 Lee EH, Kim MC, Kim JS, Ahn CB, Joo DS, Kim SK. 1989. Studies on the processing of frozen seasoned mackerel meat: 1. Processing of frozen seasoned mackerel meat and changes in its taste compounds during storage. J Korean Soc Food Nutr 18: 355-362.
6 Nam HW, Lee MJ, Lee YM. 2002. Consumption and preference of seafood, and desires for the seafood utilization in school lunch program among middle and high school students in Korea. Korean J Soc Food Cookery Sci 18: 1-7.
7 Pariza MW, Ashoor SH, Chu FS. 1979. Mutagens in heatprocessed meat, bakery and cereal products. Food Cosmet Toxicol 17: 429-430.   DOI
8 Weisburger JH, Jones RC. 1989. Nutritional toxicology on the mechanisms of inhibition of formation of potent carcinogens during cooking. Prog Clin Biol Res 304: 377-390.
9 Lee EH, Kim MC, Kim JS, Ahn CB, Kim BK, Koo JG. 1990. Studies on the processing of frozen seasoned mackerel meat: 2. Keeping quality of frozen seasoned mackerel meat during storage. J Korean Soc Food Nutr 19: 107-114.
10 Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37: 911-917.   DOI
11 Prato E, Biandolino F. 2012. Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea. Food Chem 131: 1233-1239.   DOI
12 AOCS. 1990. Official and tentative methods of the AOCS. 4th ed. American Oil Chemists' Society Press, Champaign, IL, USA. Method Ti la-64.
13 AOCS. 1990. AOCS official and tentative methods. 10th ed. American Oil Chemists' Society, Chicago, IL, USA. AOCS Official Method Cd 30-63.
14 AOCS. 1990. AOCS official and tentative methods. 10th ed. American Oil Chemists' Society, Chicago, IL, USA. AOCS Official Method Cd 8-53.
15 KFDA. 2011. Food Code. Korea Food & Drug Administration, Chungbuk, Korea. Vol 2, p 10-7-48.
16 Simopoulos AP. 1991. Omega-3 fatty acids in health and disease and in growth and development. Am J Clin Nutr 54: 438-463.   DOI
17 Nam HY, Lee KT. 2007. Analysis of characterization in commercial extra virgin olive oils. J Korean Soc Food Sci Nutr 36: 866-873.   DOI
18 Bianchi F, Careri M, Musci M, Mangia A. 2007. Fish and food safety: Determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis. Food Chem 100: 1049-1053.   DOI
19 Park SJ, Kim KY, Yim SB, Park MJ, Kim BS, Yu YJ, Jeong YH. 2006. Fatty acid composition and mineral content of marketed mackerels. J East Asian Soc Dietary Life 16: 670-676.
20 Choe E, Min DB. 2007. Chemistry of deep-fat frying oils. J Food Sci 72: R77-R86.   DOI