EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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 80.degree. 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 100.degree. 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.

(PDF 0-2 workdays service: $29.90)

Accession: 006173713



Related references

Preparation of powdered dried sea mussel mytilus edulis and anchovy engraulis japonica for instant soup. Journal of the Korean Fisheries Society 17(4): 299-305, 1984

Preparation and keeping quality of hot smoked mackerel. Fishery Technology 24(2): 112-115, 1987

Preparation and keeping quality of lightly smoked mackerel. Serv Res Rept 6: 1-10, 1943

Studies on the processing of powdered katsuobushi and its flavor constituents 4. extractive conditions and sensory evaluation of taste compounds of powdered katsuobushi. Journal of the Korean Fisheries Society 22(5): 228-232, 1989

Rancidity and changes in fatty acid composition of salted dried and salted smoked mackerel cakes. Tropical science1(1): 55-63, 1991

Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat. Journal of the science of food and agriculture15 85(5): 809-816, 2005

Preparation and evaluation of fresh and dried soup mixes. Egyptian Journal of Food Science 17(1-2): 237-245, 1989

Studies on the processing of powdered katsuobushi and its flavor constituents 1. processing conditions of powdered katsuobushi and its taste compounds. Journal of the Korean Fisheries Society 21(1): 21-29, 1988

Study of meat composition undergoing the process of dried soup preparation. Boletin de la Sociedad Quimica del Peru 33(1): 12-20, 1967

Dried and smoked fishery products: preparation and composition. Fish smoking and drying: the effect of smoking and drying on the nutritional properties of fish edited by JR Burt: 159, 1988