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. 2020 Jun 11;8(7):3957-3968.
doi: 10.1002/fsn3.1715. eCollection 2020 Jul.

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

Md Abdul Baten  1 , Na Eun Won  2   3 , Md Mohibbullah  1 , Sung-Joon Yoon  4 , Jae Hak Sohn  2   3 , Jin-Soo Kim  5 , Jae-Suk Choi  2   3
Affiliations

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

Md Abdul Baten et al. Food Sci Nutr. .

Abstract

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.

Keywords: Japanese Spanish Mackerel; hot smoking; physicochemical properties; processing and preservation; sensory evaluation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Effect of time‐dependent smoking (0, 10, 15, 20, 25, and 30 min) on instrumental odor and sensory quality attributes (appearance, odor, taste, and overall preference) of hot‐smoked JSM products. Data were expressed as mean ± std (n = 10), and statistical significant level was *p < .05, **p < .01, and ***p < .001 (ANOVA)
FIGURE 2
FIGURE 2
Effect of sensory evaluation (odor and overall preference) of JSM product using wood smoke of different sawdust such as apple, chestnut, oak, cherry, and walnut at two different smoking times (20 and 25 min). Data were expressed as mean ± std (n = 10), and statistical significant level was *p < .05, **p < .01, and ***p < .001 (ANOVA)
FIGURE 3
FIGURE 3
Effect of the best smoke time on weight loss (a), texture analysis (b), odor (c), and color value (d) in hot‐smoked JSM products. Data were expressed as mean ± std, and statistical significant level was expressed as *p < .05 and **p < .01, compared with no treatment group (ANOVA)
FIGURE 4
FIGURE 4
Effect of the best smoke time (0, 20, 25, and 30 min) on TBC (a), pH (b), TBARS (c), VBN (d), and overall preference (e) in hot‐smoked JSM. Data were expressed as mean ± std, and statistical significant level was expressed as *p < .05, **p < .01, and ***p < .001, compared with smoke time 0 (which is considered as raw JSM) (ANOVA)
FIGURE 5
FIGURE 5
Effect of the storage time on VBN (a), acid value (b), and overall preference (sensory) (c). The quality features were compared at two different storage temperature (10 ℃ and 15 ℃) in the storage days of 0 to 42. Data were expressed as mean ± std, and statistical significant level was expressed as *p < .05, **p < .01, and ***p < .001, compared with the day 0 (ANOVA)
FIGURE 6
FIGURE 6
The GC/MS profiles for identification and quantification of trimethylamine N‐oxide (TMAO) level in comparing with the standard TMAO (a), raw JSM (b), and hot‐smoked JSM
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