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.
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.