• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.130-138
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• 2017

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.191-198
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• 1982

Histamine has been known to be one of the causative materials of allergy-like food poisoning from the dark-fleshed fishes. In the early stage of spoilage, the dark-fleshed fishes have been known to be accumulated the level of 100mg/100g associated with outbreak of allergy-like poisoning. The present paper was conducted to elucidate the changes of histamine content in the canned boiled dark-fleshed fishes, such as common mackerel, Scomber japonicus, and sardine, Sardinops melanosticta, under different condition of processing and storage. Additionally, histamine content was determined in the canned boiled common mackerel, sardine and mackerel pike purchased from the supermarket. The results summarized are as follows : Changes of histamine content during storage of the canned fishes were nearly not found. The both factors of the storage time and temperature were not to the histamine content. Histamine was detected in concentrations of 7.24 to 14mg/100g in the canned sardine, 11.38 to 28. 8mg/100g in the common mackerel, and 13.88 to 21mg/100g in the canned mackerel pike purchased from the supermarket. The amount of histamine in the canned dark-fleshed fishes is less than that of inducing allergy-like food poisoning, and from the viewpoint of food hygiene these canned fishes are assessed to be safe.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.137-138
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.143-144
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.139-140
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of we tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. The objective of this study is to examine taste compounds of seasoned-dried Pacific saury treated with liquid smoke during storage (omitted)

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.135-145
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• 2008

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.122-129
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• 1981

Histamine has been known to be one of the causative materials of allergy-like food poisoning from eating of the meat of the dark-fleshed fishes. In the previous study, we had reported the changes of histamine contents fin three kinds of the dark-fleshed fishes. The present paper was also conducted to investigate the changes of the histamine contents in the mackerel pike, and compare with the white-fleshed fish, spanish mackerel, under different condition of storage and processing. The formation of histamine in the muscle of mackerel pike was markedly higher than spanish mackerel. Referring to temperature, the formation of histamine at $12^{\circ}C$ was observed more rapid than that at $2^{\circ}C$. In the muscle of mackerel pike, the histamine contents reached the levels of 98.3mg/100g for at the storage for 5 days at $12^{\circ}C$. But in that of spanish mackerel, the content showed the level of 4.9mg/100g at the storage 7 days at $12^{\circ}C$. The histamine contents in sun dried products of the samples were higher than those of rat-materials, salted or hot-air dried products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.15-22
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• 1980

It has been well known that histamine is presumably the causative material of an outbreak of allergy-like food Poisoning from eating of the meat of dark-fleshed fishes. The present paper was conducted to elucidate the changes in histamine content in the muscle of the dark-fleshed fishes, such as, common mackerel, Scomber japonicus, gizzard-shad, Konosirus punctatus and small sardine, Sardinops melanosticta, under different condition of storage and process. In general, the formation of histamine was markedly different depending upon the kind of fish and the storage temperature. The highest value of the amount of histamine was observed in common mackerel showing thirty folds of gizzard-shad, and gizzard-shad showed the lowest value. Referring to temperature, the formation of histamine at $10^{\circ}C$ was observed more rapid than that of at $25^{\circ}C$. According to the each products, the higher value observed in the sample of sun dried, and those of salted and hot-air dried were similar and boiled-dried of small sardine Was observed the lower value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.33-41
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• 1984

To obtain the fundamental data on the nutritional value of protein for fresh meat, it was per- formed the distribution of Tl(trypsin indigestible substrates) and the apparent in vitro protein digestibility in 8 species of dark-fleshed fishes and8 species of white-fleshed fishes which were consumed in Korea popularly. It was also investigate the changes in VBN and TBA value during frozen storage at $-10^{\circ}C$on the purpose of assaying the antinutritional factors that affect on apparent in vitro protein digestibility or Tl forming. Tl content in dark-fleshed fishes were varied with their species, ranged from 0.02 to 0.17 mg/g. using the method by Hamerstrand, while that in white-fleshed fishes was almost same, ranged from 0.10 to 0.26 mg/g. For all the fresh fish samples, however, the apparent in vitro protein digestibility were showed the value from 83 to 83%. In comparison with the parts of pacific mackerel, viscera had the most abundant Tl content as much as 0.3m g/g, while a trace was noted for skin and dark muscle had more Tl content than ordinary muscle based on the method by Hamerstrand. The apparent in vitro protein digestibility for all samples was dropped but the changes of VBN and TBA were retested the similar tendency with the increasing Tl content during frozen storage at $-10^{\circ}C$. Therefore, it could be concluded that Tl contbnt and apparent in vitro protein digestibility were affected by its freshness and fat oxidation and that, especially, fat was assumed to play an important role on apparent in vitro protein digestibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.33-41
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• 1988

Estimation of fish freshness is very important in food industries. it was estimated from the concentration of nucleotides. ammonia, amines and volatile acids in fish meat. Changes in the K-values of 12 species of fish were observed during storage at $0^{\circ}C$. The range of differences in the K-value-increasing rate of chilled fish muscle among fish species might be wider for white-fleshed fishes than for dark- fleshed fishes. As to the 12 species of fish examined. the coefficient of correlation between them was calculated to be 0.77. The fish muscle will he contained an effective inhibitor of IMP-degrading enzymatic activity.