• Korean Journal of Veterinary Service
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• v.40 no.1
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• pp.35-40
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• 2017

In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at $4^{\circ}C$, $24^{\circ}C$ and $-20^{\circ}C$ for 10 days. Histamine formation was continuously increased with passing time during storage at $4^{\circ}C$, whereas it was decreased after 3 days during storage at $24^{\circ}C$. The initial value of histamine was maintained during storage at $-20^{\circ}C$ for 10 days. During storage at $4^{\circ}C$, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag$4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.780-786
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• 2009

To develop a novel application for roasted ground coffee residue, hot water extract of roasted ground coffee residue was used in manufacturing salted mackerels. First, DPPH radical scavenging effect of roasted ground coffee residue extract was measured. As a result, roasted ground coffee residue extract showed high activity of about 92% in the concentration of 0.4 to 4 mg/mL. Thereafter, the salted mackerel was treated with 5, 10 and 15% of roasted ground coffee residue extract and its shelf-life and quality was investigated. The salted mackerels treated with 15% roasted ground coffee residue extract showed significantly low TBARS and VBN as compared to the control. In sensory evaluation, the salted mackerels treated with 10 and 15% roasted ground coffee residue extracts scored higher as compared to the control. In conclusion, roasted ground coffee residue extract increased the shelf-life of salted mackerel and improved the sensual quality by inhibiting lipid oxidation.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• 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.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.652-662
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• 2000

This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in vitro and by micro-nucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micro-nucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea, and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.327-332
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• 1984

This experiment was carried out to investigate the changes of cholesterol contents during the processing of various marine products. For the above purpose, squid, eel, mackerel, baby clam and sea mustard were sun-dried, roasted, salted-dried, boiled-dried and salted, respectively. In raw samples, the highest content of cholesterol was 761 mg/100g in squid, following by eel, baby clam, mackerel and sea mustard in order, and there was no significant relationship between cholesterol and lipid contents. The cholesterol contents of the used samples were decreased during the processing except baby clam. The decreasing ratios of the cholesterol contents during the processing were $66.4\%$ in squid, $43.6\%$ in eel, $41\%$ in mackerel and $58\%$ in sea mustard. While the cholesterol content of baby clam was increased by 1.6 times compared with that of raw sample. Considered from the results, it seems that the changes of cholesterol content during processing depended upon the changes of lipid content in the sample.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.