Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus

References

• Ackman RG. 1974. Marine Lipids and Fatty Acids in Human Nutrtion. In: Kreuzer, R. ed. Fishery Products. Oxford, UK: Fishing News Books; p. 112–31.
   Google Scholar
• Ayala M D, López Alborsa O, Blancob A, García Alcázarc A, Abellánc E, Ramírez Zarzosaa G, Gila F. 2005. Structural and Ultrastructural Changes on Muscle Tissue of Sea Bass, Dicentrarchus Labrax L., After Cooking and Freezing. Aquaculture. 250(1–2):215–31.
   Web of Science ®Google Scholar
• Badii F, Howell N K. 2002. Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod (Gadus Morhua). J Agric Food Chem. 50(7):2053–61.
   PubMed Web of Science ®Google Scholar
• Bito M. 1978. Changes in Nad and Atp Levels and pH in Frozen-stored Skipjack Meat, in Relation to Amount of Drip. Nippon Suisan Gakk. 44(8):897–902.
   Google Scholar
• Careche M, Herrero A M, Rodriguez-Casado A, Del Mazo M L, Carmona P. 1999. Structural Changes of Hake (Merluccius merluccius L.) Fillets:  Effects of Freezing and Frozen Storage. J Agric Food Chem. 47(3):952–59.
   PubMed Web of Science ®Google Scholar
• Choi J-W, Jang M-K, Hong C-W, Lee J-W, Choi J-H, Kim K-B-W-R, Xu X, Ahn D-H, Lee Mk, Nam TJ. 2020. Novel Application of an Optical Inspection System to Determine the Freshness of Scomber japonicus (Mackerel) Stored at a Low Temperature. Food Sci Biotechnol. 29(1):103–07.
   PubMed Web of Science ®Google Scholar
• Chow CJ, Ochiai Y, Watabe S. 2004. Effect of Frozen Temperature on Autoxidation and Aggregation of Bluefin Tuna Myoglobin in Solution. J Food Biochem. 28(2):123–34.
   Web of Science ®Google Scholar
• Chow CJ, Ochiai Y, Watabe S, Hashimoto K. 1989. Reduced Stability and Accelerated Autoxidation of Tuna Myoglobin in Association with Freezing and Thawing. J Agric Food Chem. 37(5):1391–95.
   Web of Science ®Google Scholar
• Curtis R I. 2009. Umami and the Foods of Classical Antiquity. Am J Clin Nutr. 90(3):712–18.
   Web of Science ®Google Scholar
• Ferdinandusse S, Denis S, van Berkel E, Dacremont G, Wanders R J A. 2000. Peroxisomal Fatty Acid Oxidation Disorders and 58 Kda Sterol Carrier Protein X (Scpx): Activity Measurements in Liver and Fibroblasts Using a Newly Developed Method. J Lipid Res. 41(3):336–42.
   PubMed Web of Science ®Google Scholar
• Fitz-Gerald C H, Bremner H A. 1998. The Oxidative Stability of Chilled and Frozen Pilchards Used as Feed for Captive Southern Bluefm Tuna. J Aquat Food Prod Technol. 7(1):27–44.
   Google Scholar
• Folch J, Lees M, Stanley G H S. 1957. A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues. J Biol Chem. 226(1):497–509.
   PubMed Web of Science ®Google Scholar
• Frankel E.N. 2012a. Oxidation in Multiphase Systems. In: Frankel EN, editor. Lipid Oxidation. Cambridge, UK: The oily press LTD; p. 259–97.
   Google Scholar
• Frankel E.N. 2012b. Foods. In: Frankel EN, editor. Lipid Oxidation. Cambridge, UK: The oily press LTD; p. 259–354.
   Google Scholar
• Fukuda Y, Tarakita Z, Kawamura M, Kakehata K, Arai KI. 1982. Denaturation of Myofibrillar Protein in Chub Mackerel during Freezing and Storage. Nippon Suisan Gakk. 48(11):1627–32.
   Google Scholar
• Furuta A, Mabuchi R, Tanimoto S. 2020. Effects of Different Heating Conditions on the Texture and Extracts of the Meat from Each Part of the Yellowtail Seriola quinqueradiata. Fish Sci. 86(4):693–700.
   Web of Science ®Google Scholar
• Hashimoto K, Watabe S. 1983. Changes in Color and Water Holding Capacity of Tuna Meat during Frozen Storage. Bull Jap Soc Sci Fish. 49(2):203–06.
   Google Scholar
• Inohara K, Kimura I, Yuan C. 2013. Suppressive Effect of ATP on Autoxidation of Tuna Oxymyoglobin to Metmyoglobin. Fish Sci. 79(3):503–11.
   Web of Science ®Google Scholar
• Ishimaru M, Haraoka M, Hatate H, Tanaka R. 2016. Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods. Food Anal Method. 9(6):1606–15.
   Web of Science ®Google Scholar
• Ishimaru M, Haraoka M, Hatate H, Tanaka R. 2017. High-performance Liquid Chromatography with Fluorescence Detection for Simultaneous Analysis of Retinoids (Retinyl Palmitate, Retinyl Acetate, and Retinol) and α-, β-, γ-, and δ-tocopherols in Foods. Food Anal Method. 10(1):92–99.
   Web of Science ®Google Scholar
• Ito M, Koba K, Hikihara R, Ishimaru M, Shibata T, Hatate H, Tanaka R. 2018. Analysis of Functional Components and Radical Scavenging Activity of 21 Algae Species Collected from the Japanese Coast. Food Chem. 255:147–56.
   PubMed Web of Science ®Google Scholar
• Japanese Ministry of Agriculture (2020 November 4) XI Fishery-4 Fishery and Aquaculture Production. The 92th statistical yearbook of ministry of agriculture, forestry and fisheries. [accessed 2021 May 22]. https://www.maff.go.jp/e/data/stat/92nd/index.html
   Google Scholar
• Japanese Ministry of Health, Labour and Welfare (2020 November 4). A Partial Revision of Enforcement Regulation of Food Sanitation Law and Standardization A Food or Food Additive. [accessed 2021 May 22] https://www.mhlw.go.jp/web/t_doc?dataId=00ta5587&dataType=1&pageNo=1
   Google Scholar
• Kozima T, Ohataka T. 1985. Effects of Storage Temperatures on the Quality of Frozen Sardine, Mackerel, and Saury. Trans JSRAE. 2(1):23–34.
   Google Scholar
• Lakshmisha I P, Ravishankar C N, Ninan G, Mohan C O. 2008. Gopal T K S. Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger Kanagurta) during Frozen Storage. J Food Sci. 73:345–53.
   PubMed Web of Science ®Google Scholar
• Lenz M L, Hughes H, Mitchell J R, Via D P, Guyton J R, Taylor A A, Gotto A M, Smith C V. 1990. Lipid Hydroperoxy and Hydroxy Derivatives in Copper-catalyzed Oxidation of Low Density Lipoprotein. J Lipid Res. 31(6):1043–50.
   PubMed Web of Science ®Google Scholar
• Lewis J G, Hamilton T, Adams D O. 1986. The Effect of Macrophage Development on the Release of Reactive Oxygen Intermediates and Lipid Oxidation Products, and Their Ability to Induce Oxidative DNA Damage in Mammalian Cells. Carcinogenesis. 7(5):813–18.
   PubMed Web of Science ®Google Scholar
• Li D, Qin N, Zhang L, Li Q, Prinyawiwatkul W, Luo Y. 2019. Degradation of Adenosine Triphosphate, Water Loss and Textural Changes in Frozen Common Carp (Cyprinus Carpio) Fillets during Storage at Different Temperatures. Int J Refrig. 98:294–301.
   Web of Science ®Google Scholar
• Losada V, Piñeiro C, Barros-Velázquez J, Aubourg S P. 2005. Inhibition of Chemical Changes Related to Freshness Loss during Storage of Horse Mackerel (Trachurus Trachurus) in Slurry Ice. Food Chem. 93(4):619–25.
   Web of Science ®Google Scholar
• Lubis Z, Buckle K A. 1990. Rancidity and Lipid Oxidation of Dried-salted Sardines. Int J Food Sci Tech. 25(3):295–303.
   Web of Science ®Google Scholar
• Masengi S, Sato Y, Shindo J O, Miki H. 2001. Quality Improvement by Vacuum Treatment of Boiled Skipjack Loins for the Production of Dried Skipjack. Fish Sci. 67(4):730–37.
   Web of Science ®Google Scholar
• Matsubara H, Kimura G, Takeuchi M, Takahashi T, Kudoh KI. 2018. The Handling of High Freshness Freezing Mackerel Providing Safe and Delicious Sashimi, a Grilled Fish. Nippon Shokuhin Kagaku Kogaku Kaishi. 65(11):503–07.
   Web of Science ®Google Scholar
• Miyashita K, Takagi T. 1986. Study on the Oxidative Rate and Prooxidant Activity of Free Fatty Acids. J Am Oil Chem Soc. 63(10):1380–84.
   Web of Science ®Google Scholar
• Mozuraityte R, Standal I B, Cropotova J, Budźko E, Rustad T. 2021. Superchilled, Chilled and Frozen Storage of Atlantic Mackerel (Scomber scombrus) – Effect on Lipids and Low Molecular Weight Metabolites. Int J Food Sci Tech. 56(4):1918–28.
   Web of Science ®Google Scholar
• Nakamura T, Maeda H. 1991. A Simple Assay for Lipid Hydroperoxides Based on Triphenylphosphine Oxidation and High-performance Liquid Chromatography. Lipids. 26(9):765–68.
   PubMed Web of Science ®Google Scholar
• Nakazawa N, Fukushima H, Wada R, Fukuda Y, Okazaki E. 2016. Maintenance of PH and Quality of Thawed Bigeye Tuna Meat by Temperature Control before Thawing. Trans JSRAE. 33(3): 197–204
   Google Scholar
• Nakazawa N, Maeda T, Fukushima H, Wada R, Tanaka R, Okazaki E. 2019. Effect of Cooling Conditions on the Atp Content and pH of Chub Mackerel Scomber japonicus Meat. Trans JSRAE. 36(2):49–56.
   Google Scholar
• Prokopchuk I, Sentyabov E. 2006. Diets of Herring, Mackerel, and Blue Whiting in the Norwegian Sea in Relation to Calanus Finmarchicus Distribution and Temperature Conditions. ICES J Mar Sci. 63(1):117–27.
   Web of Science ®Google Scholar
• Ravussin E, Bogardus C, Scheidegger K, LaGrange B, Horton E D, Horton E S. 1986. Effect of Elevated Ffa on Carbohydrate and Lipid Oxidation during Prolonged Exercise in Humans. J Appl Physiol. 60(3):893–900.
   PubMed Web of Science ®Google Scholar
• Romotowska P E, Gudjónsdóttir M, Karlsdóttir M G, Kristinsson H G, Arason S. 2017. Stability of Frozen Atlantic Mackerel (Scomber scombrus) as Affected by Temperature Abuse during Transportation. LWT-Food Sci Technol. 83(15):275–82.
   Google Scholar
• Romotowska P E, Karlsdóttir M G, Gudjónsdóttir M, Kristinsson H G, Arason S. 2016. Influence of Feeding State and Frozen Storage Temperature on the Lipid Stability of Atlantic Mackerel (Scomber scombrus). Int J Food Sci Tech. 51(7):1711–20.
   Web of Science ®Google Scholar
• Saeed S, Howell N K. 2002. Effect of Lipid Oxidation and Frozen Storage on Muscle Proteins of Atlantic Mackerel (Scomber scombrus). J Sci Food Agric. 82(5):579–86.
   Web of Science ®Google Scholar
• Sone I, Sveinsdóttir H I, Stefánsson G, Larsson K, Undeland I, Skåra T, Romotowska P E, Karlsdóttir M G. 2020. Investigating Commercially Relevant Packaging Solutions to Improve Storage Stability of Mechanically Filleted Atlantic Mackerel (Scomber scombrus) Produced under Industrial Conditions. Eur Food Res Technol. 246(4):693–701.
   Web of Science ®Google Scholar
• Sveinsdóttir H I, Karlsdóttir M G, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. 2020. Effect of Antioxidants on the Sensory Quality and Physicochemical Stability of Atlantic Mackerel (Scomber scombrus) Fillets during Frozen Storage. Food Chem. 321:126744.
   PubMed Web of Science ®Google Scholar
• Takiguchi A. 1987. Lipid Oxidation and Hydrolysis in Dried Anchovy Products during Drying and Storage. Bull Jap Soc Sci Fish. 53(8):1463–69.
   Web of Science ®Google Scholar
• Takiguchi A. 1989. Effect of Nacl on the Oxidation and Hydrolysis of Lipids in Salted Sardine Fillets during Storage. Nippon Suisan Gakk. 55(9):1649–54.
   Web of Science ®Google Scholar
• Tanaka R, Fukushima H, Maeda T, Kumazawa T, Sugiura Y, Matsushita T, Hatate H, Fukuda Y. 2013. Effect of Short-term Holding without Feeding after Capture on Reduction in Oxidative Stress and Maintenance of Lipid and Amino Acid Contents in Japanese Scad Decapterus Maruadsi. N Am J Aquacult. 75:562–71.
   Web of Science ®Google Scholar
• Tanaka R, Nakazawa N, Maeda T, Fukushima H, Wada R, Sugiura Y, Matsushita T, Hatate H, Fukuda Y. 2017. Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus Thynnus. J Aquat Food Prod Technol. doi:https://doi.org/10.1080/10498850.2015.1010679
   Google Scholar
• Tanaka R, Nakazawa N, Maeda T, Fukushima H, Wada R, Sugiura Y, Matsushita T, Hatate H, Okano T, Fukuda Y. 2015. Effect of Freezing Period and Temperature for Lipid Oxidation and Aldehydes of Frozen Mackerel in Japanese Market. Trans JSRAE. 32(1):39–49.
   Google Scholar
• Thiansilakul Y, Benjakul S, Richards M P. 2011. Isolation, Characterisation and Stability of Myoglobin from Eastern Little Tuna (Euthynnus Affinis) Dark Muscle. Food Chem. 124(1):254–61.
   Web of Science ®Google Scholar
• Wang Y, Miyazaki R, Saitou S, Hirasaka K, Takeshita S, Tachibana K, Taniyama S. 2018. The Effect of Ice Crystals Formations on the Flesh Quality of Frozen Horse Mackerel (Trachurus Japonicus). J Texture Stud. 49(5):485–91.
   PubMed Web of Science ®Google Scholar
• Wu H, Ghirmai S, Undeland I. 2020. Stabilization of Herring (Clupea Harengus) By-products against Lipid Oxidation by Rinsing and Incubation with Antioxidant Solutions. Food Chem. 316:126337.
   PubMed Web of Science ®Google Scholar
• Yoshida H, Kondo I, Kajimoto G. 1992. Participation of Free Fatty Acids in the Oxidation of Purified Soybean Oil during Microwave Heating. J Am Oil Chem Soc. 69(11):1136–40.
   Web of Science ®Google Scholar
• Zhang N, Wang W, Li B, Liu Y. 2019. Non-volatile Taste Active Compounds and Umami Evaluation in Two Aquacultured Pufferfish (Takifugu Obscurus and Takifugu Rubripes). Food Bioscience. 32:100468.
   Web of Science ®Google Scholar
• Zhang Y, Puolanne E, Ertbjerg P. 2021. Mimicking Myofibrillar Protein Denaturation in Frozen-thawed Meat: Effect of pH at High Ionic Strength. Food Chem. 338:128017.
   PubMed Web of Science ®Google Scholar