Mackerel Product Research Articles

Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel

Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mechanism of Spanish mackerel after curing and drying is unclear. To overcome this problem, the effects of different processing conditions on the free amino acid, microbial community, and flavor of Spanish mackerel were explored. Staphylococcus and Cobetia are the main microorganisms in cured mackerel and are closely associated with the formation of their quality. Compared with fresh mackerel, cured mackerel contains increased levels of protein, fat, and chloride, contributing to its distinctive flavor. The contents of free amino acids in the BA64 group were substantially higher than those in other groups, particularly the contents of threonine, glycine, and tyrosine. These findings will contribute to the development of high-quality cured Spanish mackerel products and cured aquatic products.

Analysis, distribution, and health evaluation of 8 biogenic amines in Chinese mackerel products by CoFe2O4/MEG solid phase extraction-HPLC

A CoFe2O4/MEG solid-phase extraction combined with high performance liquid chromatography was used for determination of 8 biogenic amines (Bas) in canned Spanish mackerel products. A new comprehensive evaluation system, including dietary exposure, food safety index, chemical quality index and biogenic amine index, was used for investigating the pollution distribution, exposure and health assessment of BAs in four sea areas/provinces of China. The pollution levels in the Yellow Sea-Jiangsu, Bohai Sea-Shandong, Yellow and Bohai Sea-Liaoning regions were equivalent, with ∑8BAs equalling 34.7–36.5 mg/kg, while in the South China Sea-Guangdong region ∑8BAs was lowest at 18.9 mg/kg. The concentration range of ∑8BAs and ∑4BAs were ND (not detected)-113 mg/kg and ND-80.8 mg/kg, respectively. All results showed that the main components of BAs were putrescine, histamine, and spermine, with detection rates ranging from 23.1% to 42.3%. The dietary exposure level range of 8 BAs was 85.8–266 μg∙kg−1∙d−1, IFSc was 0.00800–0.0248, CQI values range in the four regions was 1.21–3.93, with a mean CQI of 1.98. The total value of BAI ranges ND-0.840 mg/kg, with a mean BAI of 20.3 mg/kg. Statistical analysis showed that the overall health risk of BAs exhibits different trends in terms of gender, age, and region.

Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis.

This study employed the YOLOv5s algorithm to establish a rapid quality identification model for Pacific chub mackerel (S. japonicus) and Spanish mackerel (S. niphonius). Data augmentation was conducted using the copy-paste augmentation within the YOLOv5s network. Furthermore, a small object detection layer was integrated into the network structure's neck, while the convolutional block attention module (CBAM) was incorporated into the convolutional module to optimize the model. The model's accuracy was assessed through sensory evaluation, texture profile analysis, and colorimeter analysis. The findings indicated that the enhanced model achieved a mAP@0.5 score of 0.966, surpassing the original version's score of 0.953. Moreover, the improved model's params was only 7.848M, and an average detection time of 115ms/image (image resolution 2400×3200). Furthermore, sensory and physicochemical indicators are reliably distinguished between qualified and unqualified samples. The PLSR model exhibited R2X, R2Y, and Q2 values of 0.977, 0.956, and 0.663, respectively.

Effect of Additional Transglutaminase Enzymes on Physical and Chemical Properties of Kamaboko Long Jawed Mackerel Fish (Rastralliger kanagurta)

Long jawed mackerel is an economically important type of fish that is widely caught and consumed in Indonesia. The diversity of processed mackerel products in Indonesia is still relatively low. One of the innovations in fish-based food processing that can be done is the use of mackerel to make kamaboko. One of the enzymes that can improve the functional properties of mackerel meat protein is the transglutaminase enzyme. This enzyme has the potential to be applied to mackerel due to the content of the amino acid lysine found in myosin and glutamine in the transglutaminase enzyme so as to produce peptide bonds that form the gel kamaboko (ashi). The purpose of this study was to determine the effect of the transglutaminase enzyme on physical and chemical properties and to determine the ideal concentration of the use of the transglutaminase enzyme in the manufacture of mackerel kamaboko in compliance with SNI Kamaboko. The method used in this research is an experimental method. Researchers used a completely randomized design (CRD) with four treatments and five replications. The treatment used was the addition of transglutaminase enzyme concentrations E0 (0%), E1 (0.1%), E2 (0.5%), E3 (1%). Kamaboko mackerel is then tested for physical properties which include appearance, folding test, bite test, and gel strength, while testing for chemical properties includes moisture, fat, and protein content. The results showed that the addition of transglutaminase enzymes to mackerel kamaboko had an effect on the texture of kamaboko. Kamaboko mackerel treated E2 and E3 is kamaboko in accordance with SNI kamaboko.

Prevalence and abundance of Anisakis larvae in ready-to-eat mackerel products in Japan

The risk of contracting anisakiasis from consuming ready-to-eat (RTE) mackerel products in Japan was investigated by examining the prevalence and abundance of Anisakis simplex and its sibling species in these products. From 2019 to 2021, a total of 448 RTE mackerel products were purchased in Japan. Anisakis larvae were isolated from 244 of the 448 samples (54 %), and live larvae were isolated from 161 of the 448 samples (36 %). In total, 3170 Anisakis larvae, which included 919 live larvae, were isolated. The isolated Anisakis larvae consisted of 3118 A. simplex (s. s.), 27 A. pegreffii, and 25 hybrid genotype (A. simplex [s. s.] × A. pegreffii) larvae. No A. berlandi larvae were isolated. The prevalence of larvae in samples of mackerel caught in the Southern Japan region and Sea of Japan was much lower than that in mackerel caught in other areas. Both the prevalence of Anisakis larvae in all samples and their abundance in larvae-positive samples exhibited specific seasonal variations, being high in spring.

Multiplex PCR detection of mackerel-based food adulteration with pleco and chicken in selected areas around Ciliwung River, Indonesia

Abstract. Widiyanti R, Nugroho HA, Megarani DV, Widiasih DA, Pakpahan S. 2023. Multiplex PCR detection of mackerel-based food adulteration with pleco and chicken in selected areas around Ciliwung River, Indonesia. Biodiversitas 24: 1538-1543. Detecting fish product adulteration is crucial to ensure food safety since pleco meat was already reported to carry several heavy metals that might harm human health. Pleco is invasive species in the Ciliwung River and is commonly used as adulteration material for fish-based products. Adulteration in mackerel-based food products may alter the nutritional value and carry heavy metal contamination from the bottom-feeder fish's meat (pleco). Therefore, using the DNA barcoding technique, a molecular approach has been used to authenticate mackerel fish products (including dumplings and otak-otak). This study aimed to develop a specific multiplex PCR method for simultaneously detecting processed products from mackerel and pleco. The sample consists of 21 processed food items initially made from mackerel. The samples were taken in the selected area around the Ciliwung River. All the samples can be amplified successfully, and amplification lengths were 108, 171, and 300 bp, respectively. Analysis from various claimed mackerel products showed that five samples were positive for pleco adulteration, and 11 products contained chicken meat addition. The phylogenetic tree was constructed from selected sequences from our samples and showed that the amplicons were clustered in three clades, mackerel (Scomberomorus), pleco (Pterygoplichthys), and chicken (Gallus gallusLinnaeus, 1758). The findings of this study revealed that 23.80% (5/21) products contained pleco, and 52.38% (11/21) contained chicken meat addition. The addition of an unusual component to food composition may alter nutritional value as well as may affect food hygiene and safety.

Factors influencing the decision to purchase mackerel products from Si Vieng Thong Cold Room in Vientiane Capital, Lao PDR

The purpose of this research is to examine the elements that influence people's decisions to purchase mackerel products from Si Vieng Thong Cold Room in Vientiane Capital, Lao PDR. The sample group was 400 people. Use questionnaires as a tool to collect data. Descriptive statistics were used to describe general information and buying behavior, and inferential statistics through the Logit Model were used to study the variables influencing the purchase of mackerel products. The study's findings revealed that most of the sample groups were females, between the ages of 21 and 40, with a bachelor's degree and a monthly wage ranging from less than 20,001 to 30,000 Baht. The reason for consuming mackerel the most is its delicious taste. Most forms of consumption require cooking first. The amount of consumption per person is about 1-2 baskets, with a frequency of about 2 weeks to consume mackerel. The time of consumption was mostly in the evening. In terms of the marketing mix (4 Ps), it was at a high level. As for the variables influencing the decision to buy mackerel products, age (AGE), income (INC), and marketing mix (4 Ps) were statistically significant.

Genomic analysis and biological characterization of a novel Schitoviridae phage infecting Vibrio alginolyticus

Vibrio alginolyticus is a Gram-negative bacterium commonly associated with mackerel poisoning. A bacteriophage that specifically targets and lyses this bacterium could be employed as a biocontrol agent for treating the bacterial infection or improving the shelf-life of mackerel products. However, only a few well-characterized V. alginolyticus phages have been reported in the literature. In this study, a novel lytic phage, named ΦImVa-1, specifically infecting V. alginolyticus strain ATCC 17749, was isolated from Indian mackerel. The phage has a short latent period of 15min and a burst size of approximately 66 particles per infected bacterium. ΦImVa-1 remained stable for 2h at a wide temperature (27-75°C) and within a pH range of 5 to 10. Transmission electron microscopy revealed that ΦImVa-1 has an icosahedral head of approximately 60nm in diameter with a short tail, resembling those in the Schitoviridae family. High throughput sequencing and bioinformatics analysis elucidated that ΦImVa-1 has a linear dsDNA genome of 77,479 base pairs (bp), with a G + C content of ~ 38.72% and 110 predicted gene coding regions (106 open reading frames and four tRNAs). The genome contains an extremely large virion-associated RNA polymerase gene and two smaller non-virion-associated RNA polymerase genes, which are hallmarks of schitoviruses. No antibiotic genes were found in the ΦImVa-1 genome. This is the first paper describing the biological properties, morphology, and the complete genome of a V. alginolyticus-infecting schitovirus. When raw mackerel fish flesh slices were treated with ΦImVa-1, the pathogen loads reduced significantly, demonstrating the potential of the phage as a biocontrol agent for V. alginolyticus strain ATCC 17749 in the food. KEY POINTS: • A novel schitovirus infecting Vibrio alginolyticus ATCC 17749 was isolated from Indian mackerel. • The complete genome of the phage was determined, analyzed, and compared with other phages. • The phage is heat stable making it a potential biocontrol agent in extreme environments.

The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)

This paper aims to find the best composition for adding salt to the manufacture of fermented mackerel (Restrelliger Branchysoma). The addition of salt in sufficient quantities can kill microbes or pathogenic bacteria but produce a taste that is too salty. This is one of the causes of the lack of public interest in consuming salted fish. The addition of acid solution and the addition of starter bacteria is an effort to reduce the salt content used, besides that it can grow a lot of fermented microbes. In this paper, the addition of salt and acid solution is carried out. The results obtained in this paper, making fermented mackerel using vinegar with a fermentation time of 14 days is the most effective treatment in producing fermented mackerel products. This fermented mackerel has an aroma that is liked and accepted by panelists and produces a distinctive, savory and not so salty taste.

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products.

Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period

Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period

Sensory evaluation of fresh/frozen mackerel products: A review

Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.

Pengelolaan Perikanan Skala Kecil di Perairan Pesisir Kota Semarang

Overfishing can occur in open access fisheries, where fishermen conduct fishing activities without restrictions. Fisheries management based on biological factors alone (Maximum Sustainable Yield approach) is considered inadequate because it does not consider socio-economic aspects in fisheries management. The study aims to analyze the utilization of small-scale fishery resources in Semarang City and determine its policies to be sustainable. Bioeconomic analysis was used to optimize the utilization of fishery resources. Small-scale fisheries management strategic policies, used analysis of Interpretative Structural Modeling (ISM). The results showed utilization of small scale fishery resources in Semarang City can be achieved with optimal production of anchovy (Stolephorus spp.) 1,477.79 tons/year and optimal effort of 324 units; optimal production of Tembang (Sardinella fimbriata) 235.96 tons/year and optimal effort of 516 units; optimal production of mackerel (Rastrelliger kanagurta) 28.51 tons/year and optimal effort of 479 units; and optimal production of Petek (Leiognathus sp.) 25.54 tons/year and optimal effort of 847 units. In conclusion, the Anchovy (Stolephorus spp.) resources have experienced overfishing since 2007-2008; Mackerel (Rastrelliger kanagurta) resources overfishing occurred from 2009-2015; and Petek (Leiognathus sp.) resources have experienced overfishing since 2014-2016; while Tembang (Sardinella fimbriata) resources have not experienced overfishing because they are not the main target. The key sub-elements of small-scale fisheries management in Semarang City include: a) fishermen; b) Semarang City Fisheries Agency; c) overcapacity; d) decreasing catches; e) environmentally unfriendly arrests; f) ineffective regulation; g) conservation fish resources; h) increasing fishermen's income; i) limitation environmentally unfriendly fishing gear.
 Keywords: bioeconomic, fisheries, management, MEY, Maximum Sustainable Yield

고등어 및 갈치 생산에 따른 업종별 에너지 소모에 관한 연구

Global warming has emerged as a serious global problem, having a close relationship with industrialization and economic development that have been growing and developing since the Industrial Revolution. As global warming continues as greenhouse gases continue to rise, the U.N. Framework Convention on Climate Change was agreed by countries around the world in 1992 to limit greenhouse-gasemissions and prevent global warming. Also the Paris Agreement on Climate Change in 2015 calls for a gradual reduction in greenhouse gas emissions so that the global average temperature does not rise by more than 2°C compared to the previous level. While prior research is being conducted not only in other industries but also in fisheries, efforts to reduce greenhouse gases in the fisheries industry are still insufficient. Therefore, the study was conducted to analyze the energy consumption generated by industry per unit production of mackerel and hairtail among TAC fish species. And the annual energy consumption of each industry based on the target fish species was analyzed quantitatively. The result of the study could be used to analyze the industry

Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds-Influence on the Minerals and Trace Elements Composition.

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.

Експериментальне дослідження впливу різних видів коптильної деревини на якість скумбрії гарячого копчення

Smoking is one of the ways to preserve fish. The use of different types of wood makes it possible to improve and diversify the taste of smoked products. During the smoking process salted fish are affected by substances contained in the flue gases. They impregnate the carcass giving it a unique specific taste and aroma. The flue gases contain about 300 substances that create a unique taste and aroma of the finished product. Traditionally, beech, oak, maple, aspen, barkless birch are used for smoking. The article presents experimental studies of the influence of different types of unconventional smoking wood (nut, grapes, plum, apricot, pear, mountain ash) on the quality and taste of hot-smoked mackerel. The production of mackerel was made with the traditional technology. As a result of research it was found that smoking with different types of wood, despite the identity of the technology, led to a considerable difference in the appearance of the finished product. According to the current standard, fish can have only minor external damage in the form of torn skin, but in our case fish smoked with the fume of grapevine, plums and mountain ash had considerable skin cracking. This commercial appearance of the product is not acceptable for mass production of smoked products. The organoleptic evaluation of the finished product showed that the fish of all groups were completely ready to eat after smoking. According to the smell of the finished product, the leader was a nut and apricot, and grapes and plums to taste. In terms of product consistency, the most resilient fish was smoked with apricot, and the most succulent was a fish smoked with mountain ash wood. Fish smoked with wood from apricots, pears and nuts had the best score. The output of mackerel after smoking was in the range of 76-79%. So the highest index was in fish smoked with grapevine (79.14%) and the lowest (76.49%) in smoked one with nuts. The salt content of all samples was within the normal range and was 2.02-2.34%. In general, all tested wood types can be used for domestic fish smoking, and pear, apricot and nut wood can be used for industrial production of hot-smoked mackerel.

Ciguatoxin-like toxin in mackerel <i>Acanthocybium soladria</i> in Vietnam

Two processed mackerel products were sent to VAST keylab on “Food and Environmental Safety” in Institute of Oceanography for Ciguatoxin criteria as exported seafood requirement. The specimens were caught from offshore region of Vietnam South-Eastern sea in April 2019. By DNA sequencing of COI gene, both specimens were identified as Acanthocybium solandri, one of high commercial mackerel species which is well-known to be distributed in Central and South-Eastern sea of Vietnam. In mouse bioassay, both extracts from 2 samples exhibited acute toxicity, which killed tested mice within 6 and 15 hours after i.p. injection. In SIM LC/MS-MS analysis, the extracts showed the peak with retention time closed to that in CTX-1B standard in both cases of optimized and non-optimized solid phases. The result suggested that at least there was occurrence of CTX-like toxin in these mackerel specimens. The equivalent toxin levels were estimated as 0.51 ng/g and 0.84 ng/g; 5 and 8 times higher than regulation limit for CTXs in seafood product (0.1 ng CTX-1B/g). Further verification is in progress to confirm toxin in these mackerel samples in Vietnam. However, this data is the first alert on potential poisoning by consumption of mackerel, not only in Vietnam but also in Asia.

サバへしこ（糠漬け）の製造における塩の役割

サバへしこ（糠漬け）の製造における塩の役割

Inhibitory effect of water extractive components from heshiko and narezushi on plasma PAI-1 activity in rats

The effect of water-extractive components solutions (extracts) from heshiko and narezushi, fermented mackerel products, on plasminogen activator inhibitor type-1 (PAI-1) was investigated in rats. Administration of heshiko and narezushi extracts tended to suppress the increase in both PAI-1 activity and total content associated with high-fat diet administration in rats. PAI-1 activity but not total content showed a relation to plasma triglyceride level and a reverse relation to tPA activity before and after administration of heshiko and narezushi extracts. The extracts directly inhibited PAI-1 activity in vitro, and the inhibitory activity was not lost after alimentary enzyme digestion of the extracts. The PAI-1 inhibitory activity of heshiko extract was tended to be stronger than that of narezushi extract. These results suggest that heshiko and narezushi extracts are closely involved in the promotion of fibrinolytic activity via direct PAI-1 inhibition as well as indirect suppression by decreasing the plasma triglyceride level.

Influence of Freshness on the Quality of Frozen Mackerel Products

Influence of Freshness on the Quality of Frozen Mackerel Products