Effect of various seasonings on the quality retention of dried mackerel ( Scomber scombrus Linnaeus)

Abstract

Dried fish is consumed in many regions of the world. Conventional dried fish is dried or salted for preservation, although dried fish with a low salt concentration has recently been produced because of increased health consciousness by consumers (Hamada-Sato et al., 2012). In addition, the use of new technologies, such as microwave vacuum drying and essential oils, and antioxidants, such as vitamin C and tea polyphenols, has been studied for the production of dried fish (Fu et al., 2015;Viji et al., 2019), and there are nutritionally important components such as polyunsaturated fatty acid (docosahexaenoic acid and eicosapentaenoic acid), taurine, and peptides in fish (Ebizuka et al., 2016). However, the consumption of marine products containing dried fish has decreased recently in Japan (Ministry of Agriculture, Forestry, & Fisheries, 2018). Therefore, the development of new dried fish products is needed to activate the fishery industry (Takiguchi &

Effects of faba bean ( Vicia faba ) diet on amino acid and fatty acid composition, flesh quality and expression of muscle quality‐related genes in muscle of “crispy” grass carp, Ctenopharyngodon idella

“…The inosinic acid (IMP) content was measured as previously described (Kobayashi et al, 2021). In brief, firstly, 1 ml homogenate of dried grass carp was mixed with 2.5 ml of 10%, placed on ice for 30 min and the supernatant was collected; secondly, the remaining residue was mixed with 2 ml of 5% perchloric acid solution, placed on ice for 30 min and the supernatant was collected; thirdly, the supernatants were pooled, filtered through a 0.45 μm filter and analysed using high‐performance liquid chromatography (HPLC; Hitachi); finally, IMP content was obtained using a standard curve.…”

“…The inosinic acid (IMP) content was measured as previously described (Kobayashi et al, 2021). In brief, firstly, 1 ml homogenate WG, % = 100 × (final body weight − initial body weight) ∕ initial body weight, VSI, % = 100 × (viscera weight, g)∕(whole body weight, g), SGR, % day −1 = 100 × (final body weight − initial body weight) ∕ number of days.…”

Effects of Drying and Roasting to Effectively use a Discarded Part of Asparagus (Asparagus officinalis L.)

“…Free Amino Acids Free amino acids were measured according to a previous report (Kobayashi et al, 2021). The above supernatant was mixed with 3% sulfosalicylic acid at 1:1 (v/v) and left to stand under refrigeration overnight.…”

Special issue on “marine food innovation”

“…The seasoning components and preparation methods affecting the quality retention of dried mackerel ( Scomber scombrus Linnaeus) were also determined. Salt, inosinic acid contents, and pH level of dried mackerel were strongly influenced by water content in seasoning liquid (Kobayashi et al, 2021). Circular economy has been demonstrated previously by de Los Ángeles Pereira et al, (2021) for proteases production from shrimp wastes and usage in protein hydrolysates.…”