|
|||||
|
|
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels |
|
| Authors: | M-Y. Kim W-S Joeng S-K. Chung |
| Affiliation: | Authors Kim and Chung are with the Department of Food Science and Technology, Kyungpook National University,1370 Sankyuk-dong, Pook-ku, Taegu, 702-701, Korea and author Joeng is with the Department of Food Science, Rutgers, The State University of New Jersey 65 Dudley Rd, New Brunswick, NJ 08901. Please direct correspondence to with author Chung (E-mail: ) |
| Abstract: | ABSTRACT: : The effects of different fuel sources used in grilling on the physicochemical and sensory characteristics of mackerel were investigated. Oak and sawdust charcoals were used as fuel sources. The content of saturated fatty acids was increased during grilling. Histidine was the most predominant amino acid; grilling significantly increased glutamic acid. Mackerel shows a high inosine 5'-monophosphate content that is increased during grilling. Oak charcoal and sawdust charcoal contained high levels of potassium and sodium, respectively. Potassium content was increased at the surface muscle of oak charcoal grilled mackerel (OM). The flavor preference for OM was significantly (p < 0.05%) higher than for sawdust charcoal grilled mackerel. These results indicate that physicochemical and sensory properties of grilled foods can be affected by the fuel source. |
| Keywords: | mackerel charcoal grilling physicochemical property sensory evaluation |