Heavy metal contents and chemical compositions of atlantic (Scomber scombrus), blue (Scomber australasicus), and chub (Scomber japonicus) mackerel muscles

Bae, Jin Han; Yoon, Sung Ho; Lim, Seongyop

doi:10.1007/s10068-011-0100-z

Cited by 12 publications

(9 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For fresh fish and çi-roz samples, the chemical composition values were determined as follows: moisture 50.1 ±1.1 mg/100g and 18.5 ±0.2 mg/100g, ash 1.3 ±0.1 mg/100g and 5.2 ±0.3 mg/100g, total protein 20.4 ±2.0 mg/100g and 38.28 ±2.0 mg/100g, total fat 25.08 ±0.8 mg/100g and 37.42 ±0.6 mg/100g. This is in agreement with the conclusions made by literature data (Guizani et al, 2008;Selmi et al, 2010;Bae et al, 2011).…”

Section: Resultssupporting

confidence: 94%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

View full text Add to dashboard Cite

Abstract:Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

show abstract

Section: Resultssupporting

confidence: 94%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

View full text Add to dashboard Cite

show abstract

“…Heavy metals are considered the most hazardous form of pollution in the aquatic environment because of their toxicity and accumulation by marine organisms. The average mercury and lead contents in Atlantic, blue, and chub mackerels were 0.04 to 0.11 and 0.03 to 0.13 mg/kg, respectively (Bae and others 2011). The concentrations of trace metals in canned fish marketed in Turkey were found to be in the range 1.10 to 2.50 μg/g for copper, 7.57 to 34.4 μg/g for zinc, 0.90 to 2.50 μg/g for manganese, 10.2 to 30.3 μg/g for iron, 0.96 to 3.64 μg/g for selenium, 0.45 to 1.50 μg/g for aluminium, 0.97 to 1.70 μg/g for chromium, 0.42 to 0.85 μg/g for nickel, 0.09 to 0.40 μg/g for lead, and 0.06 to 0.25 μg/g for cadmium.…”

Section: Resultsmentioning

confidence: 99%

“…Atlantic and blue mackerel had total SFA > PUFA > MUFA, whereas chub mackerel had PUFA > SFA > MUFA. The highest ratio of SFA occurring among the 3 types of mackerel measured at 16:0 and the predominant PUFAs were measured at 22:6 n ‐3 and 20:5 n ‐3 (Bae and others 2011). Shirai and others (2002) found that Japanese sardines from the sea of Hyuga–Nada had the highest percentage of 22:6 n ‐3 in February and the lowest percentages of 14:0, 16:1 n ‐7, and 20:5 n ‐3 over the whole experimental period.…”

Section: Resultsmentioning

confidence: 99%

Effect of Season on Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscle

Bae¹,

Lim²

2012

Journal of Food Science

View full text Add to dashboard Cite

Seasonal variations of heavy metals concentrations and overall chemical compositions were determined in chub mackerel caught in the Southern Sea of Korea. The average mercury and lead content varied between 0.04 and 0.08 mg/kg and between 0.01 and 0.02 mg/kg, respectively. Seasonal variations were not detected in lead, but mercury displayed maximal values in winter (P < 0.05). A distinct seasonal pattern was found in crude fat content with maximal values in December and minimal values in April. Fatty acid composition showed that monounsaturated fatty acids levels were the highest in August, while polyunsaturated fatty acids (PUFA) levels were the highest in April. The major contributing factors to the seasonal variation of PUFA amounted to 20:5n-3 and 22:6n-3. The total amino acids content varied from 180.6 to 187.7 mg/g. There were no significant seasonal variations in total amounts of amino acids. Practical Application: Mackerel (Scomber japonicus) is one of the most important fishing resources in Korea. The effects of polyunsaturated fatty acids (PUFA) on the human body have been identified, and consequently, the intake of fish lipids has steadily increased among the human population. There have been few studies on safety and alterations in chemical composition of mackerel attributed to seasonal fluctuations. Therefore, the results presented in this study could be used to improve the safety and nutrition information available to consumers.

show abstract

“…The highest crude fat (20.6%) was observed in the reference sample whereas the lowest (17.10%) observed in recipe 03. According to (Dhanapal et al, 2016), fat content in Tilapia fish paste was 13.35±0.04% however, using the same recipe (recipe 01) for chub mackerel gave the highfat percentage (17.18%) due to high crude fat content (18.62%) in cub mackerel fish muscles (Bae and Lim, 2011). Moreover, high-fat content in the recipe 02 might be due to the addition of butter and coconut oil.…”

Section: Crude Fat Contentmentioning

confidence: 99%

Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

et al. 2021

View full text Add to dashboard Cite

Purpose: The Scomber japonicus (Chub mackerel) is one of the popular marine fish species used in canning industry yet the production of fish tail offcuts during canning process considered as a waste leaving the significant loss to the manufacturer. The present study was focused on the development of a ready to eat fish paste using chub mackerel tail offcuts.Research Method: Fish paste was prepared using three (03) different recipes. Minced fish tail offcuts were incorporated at 63.5, 51.1 and 61.1% with spices and other ingredients added accordingly. To find the best recipe for chub mackerel, physicochemical properties, definite sensory attributes, stability and the safety of the fish pastes were examined.Findings: Recipe 03 incorporated with 61.1% of minced fish had the highest overall acceptability together with maximum scores for flavour, colour and texture. Further, recipe 03 had the highest crude protein and lowest crude fat percentage. The pH of all fish pastes shown to have a significant reduction during the first 08 weeks nevertheless the values were within the acceptable level. Lowest free fatty acid content was also detected in recipe 03 while peroxide value was insignificant in all the recipes. Moreover, Clostridium botulinum was not detected in fish pastes which assured the safety of the end product during 08 weeks of storage at room temperature. Research Limitation:The shelf life of the prepared fish pastes were not tested for a longer period.Originality/Value: Chub mackerel tail offcuts can be successfully used to produce a ready to eat fish paste as a value-added fish product while minimizing the waste of edible by-products.

show abstract

Heavy metal contents and chemical compositions of atlantic (Scomber scombrus), blue (Scomber australasicus), and chub (Scomber japonicus) mackerel muscles

Cited by 12 publications

References 26 publications

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Effect of Season on Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscle

Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

Contact Info

Product

Resources

About