Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Component Characteristics of Bone-softened Mackerel Scomber japonicus Product

뼈 연화 고등어(Scomber japonicus) 가공품의 식품성분 특성

  • Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Yong Jung (Hazardous Substances Analysis Division, Busan Regional Korea Food & Drug Administration) ;
  • Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 박선영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김용중 (부산지방식품의약품안전청 유해물질분석과) ;
  • 강상인 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이정석 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김진수 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2018.09.04
  • Accepted : 2018.10.17
  • Published : 2018.12.31
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Abstract

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

Keywords

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Fig. 1. Taste intensity of bone-softened mackerel Scomber japonicas product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel).

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Fig. 2. Volatile basic nitrogen (VBN) content and volatile component intensity (VCI) of bone-softened mackerel Scomber japonicus product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel). 2Different letters on the data in the same experiment item indicate a significant difference at P<0.05.

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Fig. 3. Hardness on muscle and bone of bone-softened mackerel Scomber japonicus product. 1Code of mackerel product: Control (canned boiled mackerel), FC-M (bone-softened mackerel). 2Different letters on the data in the same sample indicate a significant difference at P<0.05.

Table 1. Proximate composition, pH and energy of bone-softened mackerel Scomber japonicus product

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Table 2. Total amino acid contents of bone-softened mackerel Scomber japonicus product

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Table 3. Mineral content of bone-softened mackerel Scomber japonicus product

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Table 4. Fatty acid composition (area %) of bone-softened mackerel Scomber japonicus product

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Table 5. Hunter color value of bone-softened mackerel Scomber japonicus product

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Table 6. Results on the sensory evaluation of bone-softened mackerel Scomber japonicus product

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