• 수산해양교육연구
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• 제20권1호
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• 한국수산과학회지
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• 제38권5호
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• pp.281-285
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• 2005

Raw meat of mackerel (Scomber japonicus) was salted by refined, sun-dried, bamboo, and KC1-added bamboo salts. Antimutagenic activity on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Ames test and growth inhibitory effects of AGS human gastric and HT-29 human colon adenocarcinoma cells were investigated using methanol extracts of the salted mackerels. Mackerel salted sun-dried, bamboo, and KC1-added bamboo salts used increased the antimutagenic activities against MNNG, however, the sample treated with refined salt reduced the antimutagenic activity. Inhibitory effects of the salted-mackerels on the growth of human cancer cells were increased as dose dependent pattern. Mackerel salted with refined salt activated the growth of AGS human gastric adenocarcinoma cells, but mackerel salted with sun-dried, bamboo, and KC1-added bamboo salts kept or increased anticancer effect compared to the raw mackerel. Mackerel salted with KC1-added bamboo salt led to the highest antimutagenic and anticancer activities. These results suggest that antimutagenic and anticancer effects of mackerel during manufacturing of the salted-mackerel could be enhanced by using different kind of salts such as bamboo, or KC1-added bamboo salts.

• 한국수산과학회지
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• 제41권3호
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• pp.163-169
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• 2008

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.

• 한국식품과학회지
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• 제26권4호
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• pp.422-427
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• 1994

영양생리적 기능이 우수하며, 식품위생적인 면으로도 안전하여 소비자들의 기호에 맞는 반염건고등어를 제조한 다음, 이의 효율적 이용을 위해 저온저장 중 품질안정성에 대하여 검토하였다. 제조직 후 반염건고등어의 수분함량은 $59.4{\sim}62.4%$의 범위였으나 저온저장 중 전제품이 약간씩 감소하였다. 저장 중 생균수는 저장 5일 초기의 경우 탈수방법의 차이에 관계없이 거의 변화가 없거나 약간 감소하였으나 저장 중기 이후에는 계속 증가를 하였고, 그 증가폭에 있어서는 거의 차이가 없었다. Histamine 함량의 경우 전제품 모두 제조직 후 $2.5{\sim}3.6mg/100g$의 범위였고, 저장 15일째에도 $3.6{\sim}4.1mg/100g$을 수준으로 histamine의 식중독 한계선인 100mg/100g에는 훨씬 못미치는 함량이었다. 저장 중 반염건고등어의 과산화물값, 혼합지방산 조성 및 갈변도 변화의 결과로 미루어 탈수시트로 탈수하여 제조한 반염건고등어가 재래식 건조법에 의하여 제조한 반염건고등어보다 저장 중 지질산화가 억제되었다. 저장일수가 경과할수록 염용성질소의 용해도는 감소하였고, 그 감소폭은 탈수시트로 제조한 반염건고등어가 전통적인 방법으로 제조한 것보다 적었다. 텍스튜어의 경우 제조방법에 관계없이 저장일수가 경과할수록 경도는 감소하는 경향을, 응집력은 거의 변화가 없거나 증가하는 경향을 나타내었고, 이등의 값은 탈수시트로 제조한 반염건고등어가 재래식건조법에 의하여 제조한 반염건고등어보다 높았다. 이화학적 검사 및 관능검사의 결과로 미루어 볼 때 탈수시트로 제조한 반염건고등어가 재래식방법으로 제조한 것보다 품질유지기간이 긴 것으로 판명되었다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• 한국식품저장유통학회지
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• 제16권6호
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• pp.915-923
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• 2009

감태 효소 가수분해물과 제주특별자치도에서 생산된 신선한 고등어를 이용하여 건강 기능성이 부여된 고품질 간고등어를 제조할 목적으로 감태 효소 가수분해물의 적정 처리 조건에 대하여 살펴보았다. 감태 효소 가수분해물 처리유무 및 처리농도에 관계없이 간고등어의 일반성분, 염도, 대장균, pH, 휘발성염기질소, histamine 및 과산화물값은 5% 유의수준에서 차이가 인정되지 않았다. 하지만, DPPH free radical, hydroxyl radical, hydrogen peroxide, and alkyl radical와 같은 radical 소거 활성은 감태 효소 가수분해물의 처리농도가 높을수록 우수하였다. 이와 같은 결과로부터 신선한 제주특별자치도 연안산 간고등어와 감태 효소 가수 분해물을 이용하여 건강 기능성이 부여된 고품질 간고등어를 제조하고자 할 때 최적 감태 효소 가수분해물의 농도는 2%로 판단되었다. 이와 같이 신선한 고등어에 2% 감태 효소 가수분해물을 처리하여 제조한 간고등어는 시판 간고등어에 비하여 radical 소거능, biogenic amine 및 기타 화학적 특질 면에서 우수하다고 판단되었다.

• 한국수산과학회지
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• 제42권6호
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• pp.545-554
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• 2009

This study was conducted to develop and characterize of a high quality salted mackerel using enzymatic extracts of Ecklonia cava (EEC). In this study, potential antioxidative properties of EEC were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, peroxide value, and fatty acid composition, and the antimicrobial properties were also measured by analysis for volatile basic nitrogen, pH, viable cells, Eschericia coli and biogenic amine. Compared to EEC-untreated salted mackerel, the salted mackerel with EEC was superior in antioxidative properties, while was negligible in the difference of antimicrobial properties. These results suggested that the high quality salted mackerel with antioxidative activity could be developed by treatment of EEC.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.439-444
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• 2007

감잎, 곽향, 초피의 추출물을 고등어의 절임과정에 이용하여 저장기간 동안 간고등어의 기능성에 관하여 실험하였다. $4^{\circ}C$의 저장한 절임고등어의 명도(L.), 적색도(a), 황색도(b)는 절임 방법과 저장기간에 따라 큰 차이를 보이지 않았으며, 생선의 안쪽 배부분의 명도(L) 값은 저장기간이 길어질수록 증가하였다. 적색도(a)값은 생선 껍질 부분보다 생선 속살 부분에서 증가폭이 더 컸다. $25^{\circ}C$에서 저장기간 동안 간고등어의 색도의 변화는 생선 안쪽의 배부분은 모든군에서 명도(L)값이 뚜렷히 증가하였다. 저장기간이 길어질수록 모든 군에서 적색도(a) 값은 증가하였고, 대조군이 각 추출물에 절인 고등어군보다 높은 적색도(a) 값을 나타내었다. 저장기간 동안 각 추출물에 절인 간고등어의 물성변화는 $4^{\circ}C$의 간고등어에서 각 추출물에 절인 고등어군이 대조군보다 높은 점착성을 나타내었으며, 다른 군에 비해 초피 추출물에 절인 고등어가 $4^{\circ}C$와 $25^{\circ}C$의 간고등어에서 높은 점착성을 나타내었다. 경도 변화는 모든 군에서 저장기간이 길어질수록 경도는 떨어짐을 보였다. 각 추출물로 절인 간고등어의 색과 맛의 변화는 초피추출물에 절인 고등어가 감잎추출물에 절인 고등어와 곽향 추출물에 절인 고등어에 비해 관능적으로 우수한 것으로 나타났다. 냄새의 변화는 감잎 추출물에 절인 고등어가 낮은 점수를 나타낸 반면 대조구와 각 추출물에 절인 고등어군은 비슷한 점수를 나타내었으며, 질감은 모든 군에서 비슷한 점수를 보였다. 전체적인 선호도는 초피 추출물에 절인 고등어가 가장 높은 점수를 나타내어 관능적으로 가장 우수하였으며, 곽향, 감잎 추출물 처리한 절인 고등어 순으로 나타났다.

• 한국수산과학회지
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• 제42권2호
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• pp.123-130
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• 2009

This study was conducted to obtain basic data for developing a special salted mackerel. For this purpose, food quality characterization data on 11 kinds of salted commercial mackerels were gathered. Korean Industrial Standards (KSH 6029) stipulate that a salted mackerel should be less than $1.0{\times}10^6\;CFU/g$ in viable cells, negative for Escherichia coli, less than 50 mg% for volatile basic nitrogen (VBN) and less than 3% for salinity. Only one sample (code 10) among the 11 kinds of commercial salted mackerels is believed to posses acceptable limits according to KSH 6029. The others except code 2 and 4 showed less than 50 mg/kg in histamine content, a safe range for allergies. The peroxide values of 4, 5, 7, 10 and 11 in sample code were lower than 22 meq/kg, which were low compared to the other salted mackerels. The major fatty acids of all salted mackerels were 16:0 (13.2-22.1%), 18:1n-9 (11.7-23.1%), and 22:6n-3 (13.5-20.4%). The Hunter color values ranged from 31.1 to 51.0 (average 37.9) for lightness, from 0.6 to 8.1 (average 3.3) for redness, from -2.9 to 9.3 (average 5.8) for yellowness, and from 46.8 to 65.8 (average 59.5) for color difference. From these results, it was concluded that the code 10 is superior than the other salted mackerels. Thus, a new salted mackerel product should be superior or similar to the food quality characteristics of this sample.

• 한국식품저장유통학회지
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• 제12권6호
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• pp.578-582
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• 2005

한약재의 추출물을 고등어의 절임과정에 이용하여 저장기간 동안 고등어의 기능성에 관하여 실험하였다. $4^{\circ}C$의 저장한 간고등어의 명도(L)과 적색도(a), 황색도(b)는 절임방법과 저장에 따라 큰 차이를 나타내지 않았으며, $25^{\circ}C$에서 저장한 간고등어의 색도의 변화는 고등어의 껍질 쪽 배부분의 명도(L)보다는 살 안쪽, 배부위의 명도(L)의 차이가 더 많이 나타났다. 저장기간 동안 각 추출물에 절인 간고등어의 품질에 미치는 리올로지 특성을 알아보기 위하여 물성을 측정한 결과, 저장기간 동안 간고등어의 점착성의 변화는 초피 추출물에 절인 고등어가 다른 추출물에 비해 $4^{\circ}C$와 $25^{\circ}C$에서 높은 점착성을 나타내었다. 저장기간 동안 간고등어의 점성도의 변화는 전체적으로 각 추출물에 절인 고등어는 저장기간이 길어질수록 대조군에 비해 높은 점성도를 나타내었다. 저장기간 동안 간고등어의 견고성과 경도의 변화는 모든 군에서 저장기간이 길어질수록 떨어짐을 나타내었다. 각 추출물에 절인 고등어의 관능평가 결과는 색도, 맛, 향미, 질감면에서 비슷한 점수를 보였으나, 전체적인 선호도는 초피 추출물에 절인 고등어가 가장 높은 점수를 나타내었다.