Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish MackerelScomberomorus niphoniusopen access
- Baten, Md. Abdul; Won, Na Eun; Mohibbullah, Md.; Yoon, Sung-Joon; Hak Sohn, Jae; Kim, Jin-Soo; Choi, Jae-Suk
- Issue Date
- hot smoking; Japanese Spanish Mackerel; physicochemical properties; processing and preservation; sensory evaluation
- FOOD SCIENCE & NUTRITION, v.8, no.7, pp.3957 - 3968
- Journal Title
- FOOD SCIENCE & NUTRITION
- Start Page
- End Page
- Japanese Spanish Mackerel (JSM)Scomberomorus niphonius(Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off-flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70 degrees C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid-reactive species, and trimethylamine N-oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10 degrees C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.
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- 해양과학대학 > Seafood science & Technology > Journal Articles
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