Abstract
ABSTRACT in this study, physiochemical changes occurring during the preparation of smoked mold ripened products from mackerel (Scomber japonicus) meat were investigated. This process included filleting, steaming, smoking, vacuum-drying, and mold ripening. After steaming, the moisture content and water activity in the mackerel meat were reduced to 24% and 0.82, respectively. The protein and lipid contents were unchanged (P < .05), but saturated and monoenic fatty acid levels decreased. During the 30 days of mold ripening with Aspergillus repens KCCM 60286, the contents of ATP-related compounds and protein were negligibly degraded, while free fatty acid content increased without increasing thiobarbituric acid value.
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