Abstract
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
Highlights
The chub mackerel (CM; Scomber japonicus) is a pelagic fish that is distributed in subtropical waters
Battered Chub mackerel (CM) samples were treated according to design of experiment (DOE) and analyzed for the dependent varia-bles, namely overall acceptance (OA), volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS)
The OA scores represented the sensory properties of batter-fried CM
Summary
The chub mackerel (CM; Scomber japonicus) is a pelagic fish that is distributed in subtropical waters. CM is a source of valuable nutrition, such as proteins, lipids, and minerals, to humans [2,3] It can be processed by various methods, including smoking, grilling, braising, canning, and frying [4,5,6,7]. Fried CM is a popular dish; in Korea, batter-fried CM is mixed with a special sauce to prepare Godeungo gangjeong. The latter is prepared by coating CM with batter, followed by frying and mixing with a sauce. This food is exclusively offered in restaurants or prepared at home; no commercial products, such as ready meals, have been developed yet. The deep-frying method is utilized in the preparation of Godeungo gangjeong
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