Physiochemical Changes in Lipid-rich Mackerel during the Preparation of Smoked Mold Ripened Meat Products

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 withAspergillus repensKCCM 60286, the contents of ATP-related compounds and protein were negligibly degraded, while free fatty acid content increased without increasing thiobarbituric acid value.