Processing of Low Salt Mackerel Fillet and Quality Changes during Storage

저염 고등어 Fillet의 제조 및 저장중 품질변화

  • Lee, Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
  • Hong, Byeong-Il (Department of Food Science and Technology, Pukyong National University) ;
  • Jung, Byung-Chun (Department of Food Science and Technology, Pukyong National University)
  • 이강호 (부경대학교 식품공학과) ;
  • 홍병일 (부경대학교 식품공학과) ;
  • 정병천 (부경대학교 식품공학과)
  • Published : 1998.10.01

Abstract

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

Keywords

mackerel;fillet;processing;storage