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Preparation of powdered smoked dried mackerel soup and its taste compounds

Journal of the Korean Fisheries Society 20(1): 41-51
Preparation of powdered smoked dried mackerel soup and its taste compounds
This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of products. Raw mackerel are filleted, boiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to 10-12% moisture content at C for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powered smoked-dried mackerel were packed in a laminated film bag (PET/Al foil/CPP: 5 .mu.m/15 .mu.m/70 .mu.m, 15 .times. 17 cm) with air (product C), nitrogen (product N) and oxygen absorber (product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was 11.3-12.3%, 12%, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product (C) and showed little change in product (N) and (O). The TBA value, peroxide value and carbonyl value of product (N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and .alpha.-ketoglutaric acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied 80.8% of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids (948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine (430.4 mg/100 g), betaine (86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at C for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

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Accession: 006173713

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