Optimization of the Bone-softening and Fishy Odor-reducing Processing of Mackerel Scomber japonicus Products Using Response Surface Methodology

摘要

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishyodor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of 7.6±1.2 points, 1.0±0.1% and 203.2±3.8 mg/100 g. Moreover, the heating temperature and time for bone-softening based on RSM were 107.3°C and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were 161.5 g/cm2 and 0.09%, respectively, which were also similar to the actual measured values of 171.1± 12.6 g/cm2 and 0.10±0.02%. The optimum bone-softening and fishyodor-reducing process for mackerel consisted of the following steps: thawing (< 10°C, 8 h), filleting, washing/ dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating (107.3 , 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.