Physiochemical Changes in Lipid-rich Mackerel during the Preparation of Smoked Mold Ripened Meat Products

ABSTRACT

in this study, physiochemical changes occurring during the preparation of smoked mold ripened products from mackerel (Scomber japonicus) meat were investigated. This process included filleting, steaming, smoking, vacuum-drying, and mold ripening. After steaming, the moisture content and water activity in the mackerel meat were reduced to 24% and 0.82, respectively. The protein and lipid contents were unchanged (P < .05), but saturated and monoenic fatty acid levels decreased. During the 30 days of mold ripening with Aspergillus repens KCCM 60286, the contents of ATP-related compounds and protein were negligibly degraded, while free fatty acid content increased without increasing thiobarbituric acid value.

KEYWORDS:

• Mackerel
• smoking
• mold ripening
• Aspergillus repens
• physiochemical property

Disclouser statement

No potential conflict of interest was reported by the author(s).

Supplementary material

Supplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2020.1770910.

Additional information

Funding

This research was supported by the Main Research Program (E0164800-05) of the Korea Food Research Institute (KFRI) and the National Research Foundation of Korea (NRF) grant (NRF-2019R1F1A1060945) funded by the Ministry of Science and ICT, Republic of Korea.