Jo Hee Geun, Kim Min Ji, Moon Bo Yeong, Sin Yong Sik, Lee Kyoung Seon, Cheong Sun Hee
Department of Marine Bio Food Science College of Fisheries and Ocean Science Chonnam National University Yeosu Korea.
Department of Environmental Engineering & Biotechnology Mokpo National Maritime University Mokpo Korea.
Food Sci Nutr. 2019 Nov 16;7(12):4045-4062. doi: 10.1002/fsn3.1270. eCollection 2019 Dec.
The mullet () 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 (), 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 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.
鲻鱼（）是一种分布于世界各地的沿海鱼类。在韩国，鲻鱼常被制成生鱼片食用；在美国东南部和日本等几个国家，鲻鱼则被制成鱼干和咸鱼籽。在本研究中，为优化腌制半干鲻鱼（SSDM）的传统加工工艺以开发高品质产品，采用了九种不同类型的传统工艺，并观察了其理化、营养和卫生特性等质量变化。SSDM的近似成分如下：水分66.1%至71.8%；灰分1.65%至3.75%；粗蛋白16.12%至18.09%；粗脂肪1.11%至2.07%。新鲜鲻鱼（FM）和不同SSDM组中的盐度、水分活度（）、颜色参数、过氧化值（POV）、酸值（AV）、硫代巴比妥酸（TBA）和总挥发性盐基氮（TVB - N）含量受盐浓度和干燥方法等不同加工技术的影响。特别是，与FM组相比，所有SSDM组的盐度显著增加，而水分活度显著降低。在FM组和SSDM组中，AV、POV和TBA值均随储存时间延长和粗脂肪含量增加而逐渐升高；然而，它们不受盐度影响。氨基酸和脂肪酸含量也因加工方法而异；然而，各组之间的组成和蛋白质模式相似。所有SSDM组的需氧细菌总数也受不同加工方法的影响。在冷藏储存14天期间，腌制半干处理后的鲻鱼中的微生物数量明显低于FM组。因此，鲻鱼的腌制半干处理在冷藏储存期间显示出延长的保质期、改善的微生物安全性和生化参数。
