Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

doi:10.3390/foods10051135

. 2021 May 19;10(5):1135.

doi: 10.3390/foods10051135.

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Gabriel Tirtawijaya¹, Seung Rok Kim¹, Woo Hee Cho¹, Jae Hak Sohn^{1

2}, Jin-Soo Kim³, Jae-Suk Choi^{1

2}

Affiliations

¹ Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea.
² Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea.
³ Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Korea.

PMID: 34069659
PMCID: PMC8161259
DOI: 10.3390/foods10051135

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Gabriel Tirtawijaya et al. Foods. 2021.

. 2021 May 19;10(5):1135.

doi: 10.3390/foods10051135.

Authors

Gabriel Tirtawijaya¹, Seung Rok Kim¹, Woo Hee Cho¹, Jae Hak Sohn^{1

2}, Jin-Soo Kim³, Jae-Suk Choi^{1

2}

Affiliations

¹ Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea.
² Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea.
³ Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Korea.

PMID: 34069659
PMCID: PMC8161259
DOI: 10.3390/foods10051135

Abstract

The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at -35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at -18 °C.

Keywords: HMR; high-frequency defroster; mackerel; quick freezing; superheated steam roaster.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
The processing scheme of home meal replacement braised mackerel with radish.

**Figure 2**
Drip loss (%) of frozen raw mackerel after thawing process using high-frequency defroster (HFD), water thawing (WT), and air thawing (AT). The data are shown as the mean ± standard error of the mean (SEM). The means with different letters are significantly different between thawing methods (Tukey’s test, n = 3, p < 0.05).

**Figure 3**
Response surface graph developed from RSM for (a) overall acceptance (score) and (b) hardness (g) of braised mackerel with radish at the designated superheated steam roaster temperature (°C) and time (min).

See this image and copyright information in PMC

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Grants and funding

PJT200885 "Development and commercialization of traditional seafood products based on the Korean coastal marine resources"/MINISTRY OF OCEANS AND FISHERIES, KOREA

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[1] Laguna L., Fiszman S., Puerta P., Chaya C., Tarrega A. The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food Qual. Prefer. 2020;86:104028. doi: 10.1016/j.foodqual.2020.104028. - DOI - PMC - PubMed

[2] Laguna L., Fiszman S., Puerta P., Chaya C., Tarrega A. The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food Qual. Prefer. 2020;86:104028. doi: 10.1016/j.foodqual.2020.104028. - DOI - PMC - PubMed

[3] Bracle R., Vaccaro C.M. Changes in food choice following restrictive measures due to Covid-19. Nutr. Metab. Cardiovasc. Dis. 2020;30:1423–1426. doi: 10.1016/j.numecd.2020.05.027. - DOI - PMC - PubMed

[4] Bracle R., Vaccaro C.M. Changes in food choice following restrictive measures due to Covid-19. Nutr. Metab. Cardiovasc. Dis. 2020;30:1423–1426. doi: 10.1016/j.numecd.2020.05.027. - DOI - PMC - PubMed

[5] Ministry of Food and Drug Safety (MFDS) Food Industry Production in 2019—Card News. [(accessed on 12 March 2021)];2020 Available online: https://www.mfds.go.kr/eng/brd/m_75/view.do?seq=29&srchFr=&srchTo=&srchW....

[6] Ministry of Food and Drug Safety (MFDS) Food Industry Production in 2019—Card News. [(accessed on 12 March 2021)];2020 Available online: https://www.mfds.go.kr/eng/brd/m_75/view.do?seq=29&srchFr=&srchTo=&srchW....

[7] Food and Agriculture Organization of the United Nations (FAO) The State of World Fisheries and Aquaculture. FAO; Rome, Italy: 2014. pp. 1–233.

[8] Food and Agriculture Organization of the United Nations (FAO) The State of World Fisheries and Aquaculture. FAO; Rome, Italy: 2014. pp. 1–233.

[9] Shulgina L.V., Davletshina T.A., Pavlovsky A.M., Solodova E.A., Pavel K.G. Composition of lipids and fatty acids in muscle tissue of chub mackerel Scomber japonicus. Izv. TINRO. 2019;196:193–203. doi: 10.26428/1606-9919-2019-196-193-203. - DOI

[10] Shulgina L.V., Davletshina T.A., Pavlovsky A.M., Solodova E.A., Pavel K.G. Composition of lipids and fatty acids in muscle tissue of chub mackerel Scomber japonicus. Izv. TINRO. 2019;196:193–203. doi: 10.26428/1606-9919-2019-196-193-203. - DOI

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Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Affiliations

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Authors

Affiliations

Abstract

Conflict of interest statement

Figures

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References

Grants and funding

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