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Enhancing Flavor in Dried Mackerel Floss (Scomberomorus niphonius) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis [PDF]
FoodsCurrent marine mackerel (Scomberomorus niphonius) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped.
Diqian Yang +6 more
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Peptides from Mackerel Skin Prepared by the Mixed Proteases: Fractionation, Characterization and Bioactivities [PDF]
FoodsMackerel is widely favored by consumers as a high-yield, delicious marine fish. However, by-products generated during its processing, such as fish skins, are often underutilized, resulting in significant resource waste.
Yichen Zhu +4 more
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The Development of Smoked Mackerel with Reduced Sodium Content
Foods, 2022 The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber ...
Iga Rybicka +9 more
doaj +1 more source
Foods, 2022 This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic ...
José M. Miranda +3 more
doaj +1 more source
Effect of a Seasonal Fishery Closure on Sardine and Mackerel Catch in the Visayan Sea, Philippines
Frontiers in Marine Science, 2021 The implementation of seasonal fishery closures (SFC) can be controversial due to the frequent lack of clear objectives, monitoring and empirical evidence of management success.
Farisal U. Bagsit +4 more
doaj +1 more source
Foods, 2022 This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi.
Panumas Somjid +3 more
doaj +1 more source
The international regulation of herring, blue whiting and mackerel fishery [PDF]
Vestnik MGTU, 2017 The purpose of the fisheries management is to provide the conditions for long-term, high and sustainable fishing. Most of the fish stocks in the North-East Atlantic's are transboundary and straddling, and some international agreements in the field of ...
Krysov A. I. +3 more
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Pakistan Journal of Analytical & Environmental Chemistry, 2021 Histamine is commonly present in food containing proteins, like in mackerel. Consuming fish is imperative for the improvement of human muscles. Nevertheless, some studies reported ingesting fish containing histamine more than 50 mg•kg-1 can cause ...
Muhammad Abdurrahman Munir +4 more
doaj +1 more source
Resources, 2023 Mackerel (Auxis thazard), a tropical dark-fleshed fish, is currently a viable resource for the manufacture of surimi, but the optimal washing procedure for more efficient use of this particular species is required right away. Washing is the most critical
Worawan Panpipat +4 more
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Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
Foods, 2023 This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2 ...
Worawan Panpipat +3 more
doaj +1 more source