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Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels
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 Title & Authors
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;
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 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 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 . 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.
 Keywords
mackerels;grilled and fast-chilled processing;stability indices;flavor;sensory evaluation;
 Language
Korean
 Cited by
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