Results 11 to 20 of about 9,439 (200)
Foods, 2021 This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography ...
Kwang-Geun Lee, Yang-Su Kim
exaly +3 more sources
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
doaj +1 more source
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
Foods, 2023 Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a ...
Jeong-Seok Cho +8 more
doaj +1 more source
Foods, 2023 Mackerel (Auxis thazard), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use of this species since efficient washing is the most important step
Porntip Thongkam +3 more
doaj +1 more source
Freshness of deep frozen mackerel and croaker during long-term storage
International Journal of Food Properties, 2021 The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months.
Dong Hyeon Park +5 more
doaj +1 more source
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