Chemical and nutritional quality of Indonesian dried‐salted mackerel (Rastrelliger kanagurta)

Abstract

Indonesian mackerel (Rastrelliger kanagurta) were sun dried or salted and sun dried and stored at 30°C for up to 20 weeks in air. During processing and storage polyunsaturated fatty acids oxidized to form thiobarbituric acid (TBA) reactive substances and fluorescent compounds. TBA values increased with increasing salt content (range 2.3-20.7%). Positive, highly significant correlations were found between the odour of the stored products and both fluorescent pigment production and the degree of browning. Amino acid analysis indicated loss of lysine, glutamic acid, serine, histidine, arginine and the sulphur containing amino acids, but these losses were far too small to account for the massive decreases found in net protein utilization (NPU) of the stored products, measured by rat-feeding trials. The latter were highly correlated with the fluorescent pigment content and degree of browning in products of intermediate (-14%) salt content.

Lipid damage development in anchovy (<i>Engraulis encrasicholus</i>) muscle during storage under refrigerated conditions

“…These results agree with previous research carried out on fatty fish species such as sardine (Takiguchi, 1989), mackerel (Maruf et al, 1990) and horse mackerel (Aubourg and Ugliano, 2002). Indeed, brine freezing treatment has also been shown to lead to a higher lipid oxidation development as a result of an NaCl content increase in mackerel and horse mackerel muscle (Aubourg and Gallardo, 2005).…”

“…Present results concerning the interaction compound (or tertiary lipid oxidation compounds) study have shown an important lipid oxidation formation that can be attributed to the NaCl presence in fish muscle. Such fluorescence and browning development produced in cases where an increased NaCl content is observed agrees with previous research under different processing conditions (Maruf et al, 1990;Lubis and Buckle, 1990;Aubourg and Ugliano, 2002;Aubourg and Gallardo, 2005). In the meantime, a temperature increase has been reported to lead to a higher interaction compound formation (Pokorný, 1981; GRASAS Y ACEITES, 59 (4) …”

“…The purpose of the salt addition is to improve texture, prolong preservation and provide a more valuable starting material for further processing. However, owing to the lipid pro-oxidant effect reported for NaCl presence (Maruf et al, 1990;Aubourg and Ugliano, 2002), some detrimental effects on lipid composition may be encountered, especially in cases where a fatty fish is concerned. In the present work, the lipid damage in anchovy muscle is studied during its refrigerated storage.…”

Untitled

“…Amino acid composition of raw catfish fillets was similar to the composition reported for other fish species (Ismail et al, 2004;Maruf et al, 2007). The amino acid composition of raw and cooked catfish are presented in Table 3 and Table 4 as g amino acid/ 100 g sample.…”

Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

“…This technique is directly related to weather conditions and thus makes the results uncertain. The main problems attributed to dried salted fish are the variable but often low quality final product, its high salt content, insect infestation and microbial contamination which induce a rapid rate of deterioration during transport, distribution and storage (Maruf, Ledward, Neale, & Poulter, 1990). Zuggaramundi and Lupin (1980) established a model allowing to obtain general relationships for salting kinetics and process equilibrium.…”