Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to dramatic decline of the market price. To overcome this problem, combination superheated steam roasting (270 °C for 4 min) hot smoking (70 °C) on CM fillets was applied impart extending shelf-life at level. Using different sawdust with time-dependent revealed that Oak 25 min optimized time significantly (p < 0.05) provided highest sensory properties (appearance, odor, color, texture overall preferences), improved physicochemical, microbial, nutritional properties, subsequently, promoted shelf life processed during storage period 10 up 34 days. Moreover, offered high value, especially, essential non-essential amino acids were found be 13.14 15.48 g/100 g fillets, also reduced trimethylamine-N-oxide level an acceptable limit, indicating safety standards end-point users upon consumption.