Chemical Characterization of Commercial Dark-fleshed Fishes (Mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, Pacific herring Clupea pallasii) as a Raw Material for Seafood Products

Abstract

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO2

“…Japanese Spanish mackerel (Scomberomorus niphonius) (JSM) is mostly distributed in the temperate waters of Korea, Japan, and China [12]. JSM (S. niphonius) is an important fish species in Asia, and very popular for sushi, as well as grilled and pan-fried food [13]. Processing by-products, skin, bone, head, blood, and viscera represent 42.2-44.5% of its total weight [14].…”