Abstract—In recent years, the popularity and consumption of mackerel has increased worldwide. However, it is important to maintain the quality of mackerel since it deteriorates rapidly. In this study, we investigated the effects of honey on the number of microorganisms, freshness, and lipid oxidation, which are related to the quality of chub mackerel. As an influence on the number of microorganisms, we isolated microorganisms from fish meat of chub mackerel and investigated the propagation inhibition effect of honey. We investigated the effect of honey on IMPase activity, which influences freshness. Also, we measured the degree of lipid oxidation in the presence of fish oil and honey or water. As a result, quality retention was improved in all three evaluation methods.

 

Index Terms—freshness, honey, lipid oxidation, mackerel, microorganisms, quality

Cite: Misaki Kikuchi, Tomomi Konda, and Hiroko Seki, "Quality Maintenance of Mackerel Using Honey," International Journal of Food Engineering, Vol. 6, No. 2, pp. 35-39, December 2020. doi: 10.18178/ijfe.6.2.35-39

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