Development and shelf life stability of new products for Pacific saury (Cololabis saira)

doi:10.1007/s13197-022-05432-1

. 2023 Mar;60(3):1006-1014.

doi: 10.1007/s13197-022-05432-1. Epub 2022 Apr 15.

Development and shelf life stability of new products for Pacific saury (Cololabis saira)

Affiliations

¹ Kaohsiung Fishermen's Association, Kaohsiung, Taiwan, ROC.
² Department of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
³ Department of Marine Environment Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.
⁴ Department of Industrial Design, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.

^# Contributed equally.

PMID: 36908362
PMCID: PMC9998769
DOI: 10.1007/s13197-022-05432-1

Development and shelf life stability of new products for Pacific saury (Cololabis saira)

Chao-Chin Huang et al. J Food Sci Technol. 2023 Mar.

. 2023 Mar;60(3):1006-1014.

doi: 10.1007/s13197-022-05432-1. Epub 2022 Apr 15.

Authors

Affiliations

¹ Kaohsiung Fishermen's Association, Kaohsiung, Taiwan, ROC.
² Department of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
³ Department of Marine Environment Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.
⁴ Department of Industrial Design, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.

^# Contributed equally.

PMID: 36908362
PMCID: PMC9998769
DOI: 10.1007/s13197-022-05432-1

Abstract

Pacific saury is a primarily wild-caught fish in Taiwan and contains high amounts of polyunsaturated fatty acids (PUFAs). Therefore, its consumption is encouraged by Taiwanese government due to its high nutrition values and affordable price. In this study, four products, Minced saury with pork, Minced saury with XO sauce, Crispy dried saury, and Saury roll with roe, were developed. Optimization of the processing and ingredients were determined by a group of expert panelists, then by a large group of regular consumers. Total bacterial count, coliform, Escherichia coli, volatile base nitrogen, water content, and water activity were analyzed for shelf-life stability. In addition, the indexes of oil oxidation such as acid values, peroxide, and thiobarbituric acid were determined for the oil quality of products. Compositions of fatty acids and fragrant compounds were also analyzed. All microbial, physicochemical, and oil oxidation indexes of the products complied with the official regulations and industrial standards of Taiwan. Composition of fragrant compounds closely related with sensory characteristics and PUFAs composition were not degraded by the processing and storage. A new brand name, Hsiung-Chou, and the logo were established and the products were contracted to manufacturers for commercial production.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05432-1.

Keywords: Pacific saury; Products development; Shelf-life stability.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

**Fig. 1**
The developed products of Pacific saury, A Minced saury and pork; B Crispy dried saury; C Saury roll with roe; D Saury with XO sauce. All products were labeled with the brand name “Hsiung-Chou” in Chinese character

See this image and copyright information in PMC

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References

1. Baten A, Won NE, Sohn JH, Kim J-S, Mohibbullah Md, Choi J-S. Improvement of sensorial, physicochemical, microbiological, nutritional and fatty acid, attributes and shelf life extension of hot smoked half-dried Pacific saury (Cololabis saira) Foods. 2020;2020(9):1009. doi: 10.3390/foods9081009. - DOI - PMC - PubMed
1. Cao R, Lin R, Sun H, Liu Q. (2020) Microbiota and shelf life of whole and gutted Pacific saury (Cololabis saira) during refrigerated storage. J Ocean Univ China (ocean Coast Sea Res) 2020;19(2):473–478. doi: 10.1007/s11802-020-4165-2. - DOI
1. Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011a) The test methods for edible oil and fat-determination of acid value. No. 3647 and Category N6082
1. Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011b) The test methods for edible oil and fat-determination of peroxide value. No. 3650 and Category N6085
1. Cha Y-J, Park S-Y, Kim H, Jeong E-J, Chung Y-J, Kim J-S. Oxidative stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke. J Food Sci Nutr. 2001;6:201–205.

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[1] Baten A, Won NE, Sohn JH, Kim J-S, Mohibbullah Md, Choi J-S. Improvement of sensorial, physicochemical, microbiological, nutritional and fatty acid, attributes and shelf life extension of hot smoked half-dried Pacific saury (Cololabis saira) Foods. 2020;2020(9):1009. doi: 10.3390/foods9081009. - DOI - PMC - PubMed

[2] Baten A, Won NE, Sohn JH, Kim J-S, Mohibbullah Md, Choi J-S. Improvement of sensorial, physicochemical, microbiological, nutritional and fatty acid, attributes and shelf life extension of hot smoked half-dried Pacific saury (Cololabis saira) Foods. 2020;2020(9):1009. doi: 10.3390/foods9081009. - DOI - PMC - PubMed

[3] Cao R, Lin R, Sun H, Liu Q. (2020) Microbiota and shelf life of whole and gutted Pacific saury (Cololabis saira) during refrigerated storage. J Ocean Univ China (ocean Coast Sea Res) 2020;19(2):473–478. doi: 10.1007/s11802-020-4165-2. - DOI

[4] Cao R, Lin R, Sun H, Liu Q. (2020) Microbiota and shelf life of whole and gutted Pacific saury (Cololabis saira) during refrigerated storage. J Ocean Univ China (ocean Coast Sea Res) 2020;19(2):473–478. doi: 10.1007/s11802-020-4165-2. - DOI

[5] Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011a) The test methods for edible oil and fat-determination of acid value. No. 3647 and Category N6082

[6] Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011a) The test methods for edible oil and fat-determination of acid value. No. 3647 and Category N6082

[7] Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011b) The test methods for edible oil and fat-determination of peroxide value. No. 3650 and Category N6085

[8] Certificated National Standard (CNS), Bureau of Standard, Metrology, and Inspection, Ministry of Economic Affairs, Taiwan (2011b) The test methods for edible oil and fat-determination of peroxide value. No. 3650 and Category N6085

[9] Cha Y-J, Park S-Y, Kim H, Jeong E-J, Chung Y-J, Kim J-S. Oxidative stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke. J Food Sci Nutr. 2001;6:201–205.

[10] Cha Y-J, Park S-Y, Kim H, Jeong E-J, Chung Y-J, Kim J-S. Oxidative stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke. J Food Sci Nutr. 2001;6:201–205.

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Development and shelf life stability of new products for Pacific saury (Cololabis saira)

Affiliations

Development and shelf life stability of new products for Pacific saury (Cololabis saira)

Authors

Affiliations

Abstract

Conflict of interest statement

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