Food Component Characterization of Muscle From Salmon Frame

허민수,; 김형준,; 윤민석,; 박도영,; 박권현,; 김진수,

doi:10.3746/jkfn.2008.37.11.1452

Cited by 10 publications

(4 citation statements)

References 2 publications

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“…The TVB-N content can be used to assess the freshness of fish; fresh fish typically have 5–10 mg/100 g, fish with moderate spoilage have 15–25 mg/100 g, fish in the early stages of spoilage have 30–40 mg/100 g, and fully spoilt fish have over 50 mg/100 g [ 38 ]. The freshness threshold of raw seafood materials is 20 mg/100 g [ 39 ]. At 0 h, the mean TVB-N value of the mackerel was 17 mg/100 g, indicating moderate spoilage.…”

Section: Resultsmentioning

confidence: 99%

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Cho

Choi

Lim

et al. 2023

Foods

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Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.

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Section: Resultsmentioning

confidence: 99%

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Cho

Choi

Lim

et al. 2023

Foods

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“…These results may be because fish paste, a raw material for snacks, contains much more bone in the salmon frame than in that of conger eel. The calcium content of the salmon frame muscle was very low (0.02 g/100 g), but the salmon-70 snack (2.3 g/100 g) contained approximately 100-fold more calcium than the muscle [21]. Commercial conger eel snacks using only conger eel frame had a calcium content of 66 g/kg, approximately three times higher than the calcium content of 13.4 g/kg in our conger-70 snack [22].…”

Section: Physicochemical Properties Of Salmon-70 and Conger-70 Snacksmentioning

confidence: 94%

Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics

Jung¹,

Min²,

Lee³

et al. 2018

JFNR

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Fish snacks were prepared by adding starch, gelatin and oligosaccharide. Among the snacks with fish meat contents of 50, 60 and 70%, the salmon-70 and the conger-70 snacks (70% fish meat) received the highest score in sensory evaluation. The hardness of the snacks containing 50% or higher fish meat content tended to increase as the amount of added starch increased. The protein content of the salmon-70 snack was 32.4%, and for the conger-70 snack, it was 38.6%; salmon-70 snack (16.4%) contained more lipids than conger-70 snack (10.5%). The acid value (AV) and peroxide value (PV) of the fish snacks with high lipid contents increased with storage period. PV did not exceed the standard value during the storage period when applying the Codex standard for the seasoning dried laver. During the storage, the volatile basic nitrogen of the snacks was almost unchanged. Fatty acid composition of the salmon-70 snack containing only salmon frame, which was composed of 40% oleic acid, 16.4% linoleic acid, and 4.3% and 7.3% EPA and DHA, respectively. In the conger-70 snack, oleic acid (23.6%) and DHA (22.8%) were highest among the fatty acids, followed by palmitic acid (16.4%) (which the saturated fatty acid) and EPA, by 9.2%.

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“…VBN 5-10 mg/100 g, 15-25 mg/100 g, 30-40 mg/100 g, 50 mg/100 g (Song et al, 2005). , 20 mg/100 g (Heu et al, 2008). 4 VBN (Fig.…”

Section: Vbn 함량 변화mentioning

confidence: 99%

Assessment of Quality Changes in Mackerel Scomber japonicus During Refrigerated Storage: Development of a Freshness Indicator

Park¹,

Kim²,

Kim³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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No freshness indicator for fish has yet been established. Thus, we investigated changes over time in mackerel quality in an effort to development useful indicators. Fresh whole mackerel Scomber japonicus were stored at 4°C immediately after capture and quality changes were evaluated every 3 days for a total of 15 days. Whole fish were divided into ventral parts (VPs) and dorsal parts (DPs); we measured the trimethylamine (TMA) and volatile basic nitrogen (VBN) levels, pH values, and color values in/of these parts. The TMA and VBN levels tended to increase during storage and the TMA changes in VPs were higher than those in DPs. In particular, the VP TMA content attained a maximum of 3.68 mg/100 g at 6 days, and the VBN content attained a maximum of 20.88 mg/100 g at 9 days, suggestive of initial fish spoilage. The pH ranged from 5.99-6.17 over the first 3 days and from 6.17-6.38 from days 6-15. Surface color changes on VPs and DPs were explored. Significant decreases in both VP lightness and yellowness were evident after 3 days. The data suggest that both TMA level and lightness of the color are valuable indicators of freshness in the initial stage of mackerel retail.

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Food Component Characterization of Muscle From Salmon Frame

Cited by 10 publications

References 2 publications

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Processing of Salmon (<i>Salmo salar </i><i>L.</i>) and Conger eel (<i>Conger myriaster</i>) Snacks and Their Quality Characteristics

Assessment of Quality Changes in Mackerel Scomber japonicus During Refrigerated Storage: Development of a Freshness Indicator

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