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Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as...

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Autores principales: Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382142/
https://www.ncbi.nlm.nih.gov/pubmed/32724656
http://dx.doi.org/10.1002/fsn3.1715
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author Baten, Md. Abdul
Won, Na Eun
Mohibbullah, Md.
Yoon, Sung‐Joon
Hak Sohn, Jae
Kim, Jin‐Soo
Choi, Jae‐Suk
author_facet Baten, Md. Abdul
Won, Na Eun
Mohibbullah, Md.
Yoon, Sung‐Joon
Hak Sohn, Jae
Kim, Jin‐Soo
Choi, Jae‐Suk
author_sort Baten, Md. Abdul
collection PubMed
description Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid‐reactive species, and trimethylamine N‐oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.
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spelling pubmed-73821422020-07-27 Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius Baten, Md. Abdul Won, Na Eun Mohibbullah, Md. Yoon, Sung‐Joon Hak Sohn, Jae Kim, Jin‐Soo Choi, Jae‐Suk Food Sci Nutr Original Research Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid‐reactive species, and trimethylamine N‐oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer. John Wiley and Sons Inc. 2020-06-11 /pmc/articles/PMC7382142/ /pubmed/32724656 http://dx.doi.org/10.1002/fsn3.1715 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Baten, Md. Abdul
Won, Na Eun
Mohibbullah, Md.
Yoon, Sung‐Joon
Hak Sohn, Jae
Kim, Jin‐Soo
Choi, Jae‐Suk
Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title_full Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title_fullStr Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title_full_unstemmed Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title_short Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius
title_sort effect of hot smoking treatment in improving sensory and physicochemical properties of processed japanese spanish mackerel scomberomorus niphonius
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382142/
https://www.ncbi.nlm.nih.gov/pubmed/32724656
http://dx.doi.org/10.1002/fsn3.1715
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