Physicochemical, nutritional, and quality parameters of salted semidried mullet (Chelon haematocheilus) prepared with different processing methods

Abstract

The mullet (Chelon haematocheilus) is a cosmopolitan coastal species. It is often consumed as a sliced raw fish in Korea and as a dried and salted fish roe in several countries, including the southeastern United States and Japan. In this study, to optimize traditional processing of salted semidried mullet (SSDM) for the development of high‐quality products, nine different types of traditional process were applied, and quality changes including physicochemical, nutritional, and sanitary properties were observed. The approximate composition of SSDM was as follows: moisture, 66.1% to 71.8%; ash, 1.65% to 3.75%; crude protein, 16.12% to 18.09%; and crude lipid, 1.11% to 2.07%. The salinity, water activity (Aw), color parameters, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA), and the total volatile basic nitrogen (TVB‐N) contents in fresh mullet (FM) and different SSDM groups were affected by different processing techniques including salt concentration and drying methods. In particular, the salinity was significantly increased, whereas the Aw was significantly decreased in all SSDM groups compared to those of FM group. In both FM and SSDM groups, the AV, POV, and TBA values gradually increased with prolonged storage and crude fat content; however, they were not affected by salinity. The amino and fatty acid content also varied depending on the processing method; however, the composition and protein patterns were similar among the groups. The total aerobic bacterial numbers of all SSDM groups were also influenced by different processing methods. The microbial numbers in the mullet after salted semidried treatment were markedly lower than in the FM group during refrigerated storage for 14 days. Therefore, salted semidried treatment for mullet show extended shelf life and improved microbiological safety and biochemical parameters during refrigerated storage.

Assessment of the Effects of Salt and Salicornia herbacea L. on Physiochemical, Nutritional, and Quality Parameters for Extending the Shelf-Life of Semi-Dried Mullets (Chelon haematocheilus)

“…Changes in the PV, AV, and TBARS values of the FM and SSDM groups during 21 days storage in the refrigerator at 4 °C are shown in Figure 3 . PV is an indicator of primary lipid oxidation and malodor formation [ 12 ]. The experimental results indicated that the initial PV of the FM and SSDM groups was low (1.33–2.1 mEq/kg), indicating the good quality of the product in terms of lipid oxidation.…”

“…Protein levels of around 60–70% are present in the muscle fibers of fish meat [ 12 ]. The protein patterns in the FM and SSDM experiments were analyzed using SDS-PAGE electrophoresis.…”

“…However, in the freezing process, products easily crumble. Excessive drying has a disadvantage in that the texture is degraded and the quality deteriorates due to the oxidation of fatty acids and browning [ 12 ]. Several studies have pointed out that proximate and lipid compositions, specifically fatty acid contents, can affect food processes and change the nutritional values of processed raw samples.…”

Hygienic and Timeliness of Salted Dried Fish Process Using Smart Portable Outdoor Domestic Solar Drying Cabinet (PODSOD)

“…This issue has also been raised about salted dried fish. According to findings by Jo et al [8], the approximated compositions of salted semi-dried mullet (SSDM) are moisture (66.1-71.8), ash (1.65-3.75%), crude protein (16.12-18.09%) and crude lipid (1.11-2.07%). These results have been proven to be achieved by the different processing techniques, such as salt concentration and drying methods, affecting salinity, water activity (Aw), colour parameters, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) contents in fresh mullet (FM) and different SSDM groups.…”