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The physicochemical quality characteristics of charcoal grilled mackerels

Kim, M.Y., Joeng, W.S., Chung, S.K.
Journal of food science 2002 v.67 no.3 pp. 1255-1259
water content, mackerel, charcoal, grilling, sawdust, cooking quality, smoked fish, physicochemical properties, fatty acid composition, free amino acids, lipid content, protein content, ash content, nucleotides, mineral content, sensory evaluation, flavor, taste, texture, hardness, appearance (quality), food acceptability
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 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.