Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products

2021 ◽  
Author(s):  
Keisuke Moriya ◽  
Akiko Miyazaki ◽  
Hiroyuki Kodama ◽  
Masahiro Sakamoto ◽  
Koji Ebitani
Keyword(s):  
Storage Period ◽  
Ice Storage ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
High Quality

scholarly journals Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics

2021 ◽  
Vol 11 (6) ◽  
pp. 2629
Author(s):  
Md. Masud Rana ◽  
Md. Mohibbullah ◽  
Na Eun Won ◽  
Md. Abdul Baten ◽  
Jae Hak Sohn ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Market Price ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
Microbiological Characteristics ◽  
Dramatic Decline ◽  
Commercially Important

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this problem, a combination of superheated steam roasting (270 °C for 4 min) and hot smoking (70 °C) on CM fillets was applied to impart extending shelf-life at the market level. Using different sawdust with time-dependent smoking revealed that Oak sawdust at 25 min of optimized smoking time significantly (p < 0.05) provided the highest sensory properties (appearance, odor, color, texture and overall preferences), improved physicochemical, microbial, and nutritional properties, and subsequently, promoted shelf life of processed CM during the storage period at 10 °C for up to 34 days. Moreover, the processed CM offered high nutritional value, especially, essential and non-essential amino acids were found to be 13.14 and 15.48 g/100 g of CM fillets, and also reduced the trimethylamine-N-oxide level to an acceptable limit, indicating its quality and safety with high nutritional standards to end-point users upon consumption.

scholarly journals Quality of Indian mackerel as affected by pomegranate peel and tea leaf extracts during ice storage

2015 ◽  
Vol 13 (1) ◽  
pp. 109-122 ◽  
Author(s):  
PA Shinde ◽  
VK Reddy S ◽  
SB Patange
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Ice Storage ◽  
Indicator Organisms ◽  
Leaf Extracts ◽  
Pomegranate Peel ◽  
Indian Mackerel ◽  
Tea Leaf

The effect of dip treatments of Indian mackerel (Rastriliger kanagurta) in 0.5 % & 1 % pomegranate peel extracts (Punica granatum) (PPE) and 3 % & 5 % green tea (Camelia sinensis) (GTE) extracts; on the ice storage characteristics was evaluated. Total phenolic content of PPE and GTE were found to be 212±20.55 and 159.3±7.72 mg g-1tannic equivalent. Fish treated with PPE and GTE were evaluated for bio-chemical, microbiological and sensory attributes during the period of storage in ice. Indicator organisms like Escherichia coli, and Staphylococcus aureus were not detected in any sample, whereas biochemical attributes increased significantly (p < 0.05) during the storage period. The fishes were acceptable up to 17th and 16th days in ice in case of PPE & GTE treatments, respectively. On the other hand the untreated fish was acceptable only up to 8 days. From this study it is concluded that; the natural extracts of PPE & GTE can be used to preserve the fatty fish and extend the shelf life during ice storage for a considerable period.SAARC J. Agri., 13(1): 109-122 (2015)

scholarly journals Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)

2017 ◽  
Vol 26 (4) ◽  
pp. 1077-1084 ◽  
Author(s):  
Seokjin Suh ◽  
Yeong Eun Kim ◽  
Dongjae Shin ◽  
Sanghoon Ko
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
Scomber Japonicus

Effect of cold plasma on maintaining the quality of chub mackerel ( Scomber japonicus ): biochemical and sensory attributes

2018 ◽  
Vol 99 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jing Chen ◽  
Sheng‐Zhe Wang ◽  
Jun‐Yu Chen ◽  
Dong‐Zhi Chen ◽  
Shang‐Gui Deng ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Sensory Attributes ◽  
Scomber Japonicus ◽  
Chub Mackerel

scholarly journals Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

2011 ◽  
Vol 14 (4) ◽  
pp. 257-265 ◽  
Author(s):  
Frieda A. Oduro ◽  
Nam-Do Choi ◽  
Hong-Soo Ryu
Keyword(s):  
Protein Quality ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
Cooking Conditions

scholarly journals Studies of the Freezing of Green Plantains (Musa paradisiaca) IV. Effect of Cold Storage on the Quality of Frozen Sliced Green Plantains

1969 ◽  
Vol 59 (4) ◽  
pp. 239-244
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
C. E. Bueso
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Chilling Injury ◽  
Storage Period ◽  
High Quality ◽  
Musa Paradisiaca ◽  
Significant Difference

Green plantains stored at 7° C (45° F) showed chilling injury about the 10th day. Slight changes in texture and a decrease in the starch content occurred during a storage period of 20 days. Dark spots in both peel and pulp caused by chilling injury affected the appearance of the fried tostones but did not lower the overall quality of the product. High quality tostones could be prepared from plantains stored at 13° C (55° F) for as long as 20 days. No significant difference could be found in the quality of tostones prepared from fruit stored at 7° and 13° C for 20 days. The time of storage had no effect on the yield of slices prepared from the refrigerated fruit at these temperatures.

scholarly journals STUDYING THE EFFECT OF POST-HARVEST RIPENING ON THE QUALITY PARAMETERS OF RAPE AND BROWN MUSTARD OILSEEDS DURING STORAGE

2018 ◽  
Vol 56 (3) ◽  
pp. 366-381
Author(s):  
Z. V. Lovkis ◽  
A. V. Pchelnikova ◽  
V. N. Babodey ◽  
K. I. Zhakova
Keyword(s):  
Raw Materials ◽  
Morphological Characteristics ◽  
Storage Period ◽  
Close Relation ◽  
Oil Products ◽  
Raw Material ◽  
High Quality ◽  
Post Harvest ◽  
And Storage

Increase of vegetable oils production provides for the further improvement of oily raw materials storage technology. It is known that technological quality of oilseeds is formed in close relation to its morphological characteristics, as well as peculiarities of biochemical processes inside of seeds, depending on external conditions and their development phase. The paper presents comparative results of researches of dynamics of qualitative and biochemical parameters of rape and brown mustard oilseeds with and without post-harvest ripening during storage. Research has shown that in order to produce high-quality fat-and-oil products, oilseeds must necessarily undergo the ripening process in artificial conditions, where the seeds are taken after they reach ripeness level enough for harvesting. Considering that the main period of oilseed storage is mainly destructive, seeds that have not undergone post-harvest ripening have active disintegration process even in case they are stored in perfect conditions. This process considerably reduces quality of seeds and their storage period. Based on the researches, practical recommendations were developed for post-harvest ripening and storage of oilseeds. The presented research data can be used to optimize the existing technologies of oily raw material post-harvest ripening and storage, to increase process quality of processed seeds and obtain high-quality fat-and-oil products. Acknowledgements. The research described in this work was carried out within the framework of the state research program “Quality and efficiency of agroindustrial production” for 2016–2020 (subprogram “Food security”). 

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