Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Collection and Preparation of Sample
2.2. Hot Smoking Treatment
2.3. Analysis of Sensorial Characteristics
2.4. Analysis of Physical Properties
2.5. Analysis of Biochemical Properties
2.6. Analysis of TMAO Level
2.7. Analysis of Nutritional Composition
2.8. Analysis of Fatty Acids
2.9. Analysis of Benzo[a]pyrene (BaP)
2.10. Statistical Analysis
3. Results
3.1. Effect of Hot Smoking with Different Sawdust Materials on Odor Intensity and Sensory Characterization
3.2. Optimization of Smoking Treatment
3.3. Hot Smoking Treatment Improved Physical Properties of HDPS
3.3.1. Changes of Weight Loss by the Smoking Time
3.3.2. Changes of Instrumental Texture Analysis by Smoking Time
3.3.3. Changes of Odor Intensity by the Smoking Time
3.3.4. Changes of Color Value by the Smoking Time
3.4. Hot Smoking Treatment Improved Biochemical Features of HDPS
3.4.1. Changes of TBC by the Smoking Time
3.4.2. Changes of pH Value by the Smoking Time
3.4.3. Changes of TBARS Value by the Smoking Time
3.4.4. Changes of VBN Value by the Smoking Time
3.4.5. Changes of Sensorial Characteristics by the Smoking Time
3.5. Hot Smoking Preserved Biochemical Characteristics of HDPS during Storage Condition
3.5.1. Changes of Microbiological Activity
3.5.2. Changes of VBN Level
3.5.3. Changes of Overall Preferences
3.6. Hot Smoking Restricted TMAO Level
3.7. Hot Smoking Preserved Nutritional Quality
3.8. Hot Smoking Preserved Beneficial Fatty Acids
3.9. Hot Smoking Restricted BaP Content
4. Discussions
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Storage Duration (Days) | Bacteria (CFU/g) | Coliform | ||
---|---|---|---|---|
10 °C | 15 °C | 10 °C | 15 °C | |
0 | 0 | 0 | 0 | 0 |
3 | 0 | 0 | 0 | 0 |
10 | 0 | 0 | 0 | 0 |
14 | 0 | 0 | 0 | 0 |
18 | 0 | 21.67 | 0 | 0 |
21 | 0 | 36.67 | 0 | 0 |
24 | 0 | 45.00 | 0 | 0 |
27 | 0 | - | 0 | - |
30 | 0 | - | 0 | - |
32 | 0 | - | 0 | - |
Test Items | Unit | Test Results |
---|---|---|
Calories | kcal/100 g | 479.885 |
Sodium | mg/100 g | 208.829 |
Carbohydrate | g/100 g | 0.316 |
Sugars | g/100 g | 0.181 |
Crude fat | g/100 g | 37.749 |
Trans fat | g/100 g | 0.131 |
Saturated fat | g/100 g | 9.017 |
Cholesterol | mg/100 g | 51.588 |
Crude protein | g/100 g | 34.720 |
Potassium | mg/100 g | 369.862 |
Calcium | mg/100 g | 60.013 |
Iron | mg/100 g | 2.050 |
Vitamin D | mg/100 g | ND |
Fatty Acids | Hot Smoked HDPS (g/100 g) | |
---|---|---|
Butyric acid | C4: 0 | 0.00 |
Caproic acid | C6: 0 | 0.00 |
Caprylic acid | C8: 0 | 0.00 |
Capric acid | C10: 0 | 0.00 |
Lauric acid | C12: 0 | 0.01 |
Tridecanoic acid | C13: 0 | 0.01 |
Myristic acid | C14: 0 | 1.17 |
Pentadecanoic acid | C15: 0 | 0.10 |
Palmitic acid | C16: 0 | 2.35 |
Stearic acid | C18: 0 | 0.43 |
Margaric acid | C17: 0 | 0.20 |
Heneicosanoic acid | C21: 0 | 0.00 |
Behenic acid | C22: 0 | 0.01 |
Arachidic acid | C20: 0 | 0.08 |
Tricosanoic acid | C23: 0 | 0.00 |
Lignoceric acid | C24: 0 | 0.00 |
∑ SFA | 4.36 | |
Myristoleic acid | C14: 1 | 0.01 |
Pentadecenoic acid | C15: 1 | 0.00 |
Palmitoleic acid | C16: 1 | 0.55 |
Margaroleic acid | C17: 1 | 0.00 |
Elaidic acid | C18: 1 n-9t | 0.03 |
Oleic acid | C18: 1 n-9c | 1.04 |
Cis-11-Eicosenoic acid | C20: 1 n-9 | 1.81 |
Erucic acid | C22: 1 n-9 | 2.76 |
Nervonic acid | C24: 1 n-9 | 0.17 |
∑ MUFA | 6.37 | |
Linolelaidic acid | C18: 2 n-6t | 0.19 |
Linoleic acid | C18: 2 n-6c | 0.32 |
ϒ-Linolenic acid | C18: 3 n-6 | 0.02 |
Cis-11, 14-Eicosenoic acid | C20: 2 n-6 | 0.62 |
Docosadienoic acid | C22: 2 n-6 | 0.13 |
Cis-11, 14, 17-Eicosenoic acid | C20: 3 n-3 | 0.07 |
α-Linolenic acid | C18: 3 n-3 | 0.23 |
Dihomo ϒ-Linolenic acid | C20: 3 n-6 | 0.03 |
Arachidonic acid | C20: 4 n-6 | 0.08 |
Eicosapentaenoic acid | C20: 5 n-3 | 1.17 |
Docosahexaenoic acid | C22: 6 n-3 | 3.03 |
∑ PUFA | 5.89 |
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Baten, M.A.; Won, N.E.; Sohn, J.H.; Kim, J.-S.; Mohibbullah, M.; Choi, J.-S. Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira). Foods 2020, 9, 1009. https://doi.org/10.3390/foods9081009
Baten MA, Won NE, Sohn JH, Kim J-S, Mohibbullah M, Choi J-S. Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira). Foods. 2020; 9(8):1009. https://doi.org/10.3390/foods9081009
Chicago/Turabian StyleBaten, Md. Abdul, Na Eun Won, Jae Hak Sohn, Jin-Soo Kim, Md. Mohibbullah, and Jae-Suk Choi. 2020. "Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)" Foods 9, no. 8: 1009. https://doi.org/10.3390/foods9081009