Influence of Freshness on the Quality of Frozen Mackerel Products

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  • NAKAZAWA Naho
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • WADA Ritsuko
    Department of Food Science and Technology, National University of Fisheries
  • TANAKA Ryusuke
    Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki
  • OKANO Toshiyuki
    Fishing Boat and System Engineering Association
  • FUKUSHIMA Hideto
    Department of Food Science and Technology, National University of Fisheries
  • MAEDA Toshimichi
    Department of Food Science and Technology, National University of Fisheries
  • OKAZAKI Emiko
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • FUKUDA Yutaka
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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Other Title
  • 冷凍サバの品質に及ぼす影響要因の解明
  • レイトウ サバ ノ ヒンシツ ニ オヨボス エイキョウ ヨウイン ノ カイメイ

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Abstract

The qualities of Japanese frozen chub mackerel Scomber japonicus and imported frozen Atlantic mackerel Scomber scombrus were evaluated several freshness indices (K-value, muscle pH), lipid content and sensory test. From the model experiment, increasing ratios of K-value in both mackerels were almost the same during storage at 0 °C. In addition, when the storage temperature was lower, the increasing ratio was lower. These results suggested that storage time and condition after catch were closely related to the freshness. The K-values of domestic and imported frozen mackerels were 3-36 % and 9-21 %, respectively. The pH value, lipid content, sensory evaluation also showed different qualities among each mackerels. The principal component in this study showed that first component was lipid content and second one was freshness. Namely, if the mackerel have the same lipid content, their qualities greatly depend on the freshness.

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