|
KMID : 1134820160450030452
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 3 p.452 ~ p.459
|
|
|
Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels
|
|
Lim Ho-Jeong
Kim Mi-So
Yoo Hak-Soo
Kim Jae-Kyeom
Shin Eui-Cheol
|
|
|
Abstract
|
|
|
|
Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were 27.3±2.7% in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at 260°C. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.
|
|
|
KEYWORD
|
|
|
mackerels, grilled and fast-chilled processing, stability indices, flavor, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|