1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Quality Maintenance of Mackerel Using Honey

Misaki Kikuchi, Tomomi Konda, and Hiroko Seki
Department of Life Science, Faculty of Agriculture, Tamagawa University, Tokyo, Japan
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

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net