Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Abstract

The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

“…HFD was significantly different from the other thawing methods (p < 0.05). Similar results were reported by Negara et al [18] and Tirtawijaya et al [19]. The use of HFD successfully decreased the number of drip losses compared to conventional thawing methods.…”

Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

“…The drip loss after HFD was significantly lower (p < 0.05) than that of the other methods. This result is consistent with the results reported by Tirtawijaya et al [2], Negara et al [4], and Negara et al [5], who found that thawing via HFD resulted in a lower drip loss, as compared with conventional thawing methods.…”

“…Seafood HMRs are one of the most popular products and have high demand because of their nutritional value, ease of preparation, and long shelf-life. Several studies have been conducted to develop seafood-based HMRs, including mackerel [2][3][4], a mixture of pen shell adductor muscles and common squid meat [5], and yellowfin sole (Pleuronectes aspera) [6]. While several types of seafood, such as the web-foot octopus, have the potential to become successful HMRs, seafood-based HMR products are still under development and have not yet been introduced to the market.…”

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

“…The nutritional composition of the processed mackerel was analyzed following the method of the Association of Official Analytical Chemists [21]. The fatty acid and amino acid profiles were obtained from standard chemicals based on the method described in a previous study [5]. The fatty acid contents of raw and processed CM were calculated to obtain the lipid quality indices, including hypocholesterolemic/hypercholesterolemic (h/H), atherogenic (AI), and thrombogenic (TI) indices, which were in turn calculated as described by Czech et al [22].…”

“…CM is a source of valuable nutrition, such as proteins, lipids, and minerals, to humans [2,3]. It can be processed by various methods, including smoking, grilling, braising, canning, and frying [4][5][6][7]. Fried CM is a popular dish; in Korea, batter-fried CM is mixed with a special sauce to prepare Godeungo gangjeong.…”