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The effect of freshness of raw material and drying methods on the quality of salted and dried Jack Mackerel



The effect of freshness of raw material and drying methods on the quality of salted and dried Jack Mackerel



Bulletin of the National Research Institute of Fisheries Science 0(5): 1-8



Mechanical drying with low temperature air or high temperature air and natural drying under the sun were compared to evaluate the product quality of salted and dried jack mackerel using the raw materials differing in freshness. Levels of several kinds of carbonyls such as ethanal, propanal and pentanal produced during drying process of the materials were higher in the high temperature air drying and natural drying than in the low temperature air drying. IMP level remarkably decreased during drying process, however, it remained relatively high in the products dried by the low temperature air. In addition, speed of aldehyde formation and IMP breakdown in the products were slower when the fresh materials were used. From these results, it can be concluded that freshness of the raw material and low temperature treatment are very important to prepare high quality products.

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Accession: 010003531

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