Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)
Gabriel Tirtawijaya
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorYeseul Park
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorNa Eun Won
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorHari Kim
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorJeong Hyeon An
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorSun-Mee Park
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorSung-Joon Yoon
EBADA Fishery Co. Ltd., Busan, Republic of Korea
Search for more papers by this authorJae Hak Sohn
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea
Search for more papers by this authorCorresponding Author
Jin-Soo Kim
Department of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong-si, Republic of Korea
Correspondence
Jin-Soo Kim, Department of Seafood and Aquaculture Science, Gyeongsang National University, 38, Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea.
Email: [email protected]
Jae-Suk Choi, Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Jae-Suk Choi
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea
Correspondence
Jin-Soo Kim, Department of Seafood and Aquaculture Science, Gyeongsang National University, 38, Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea.
Email: [email protected]
Jae-Suk Choi, Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea.
Email: [email protected]
Search for more papers by this authorGabriel Tirtawijaya
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorYeseul Park
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorNa Eun Won
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorHari Kim
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorJeong Hyeon An
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorSun-Mee Park
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Search for more papers by this authorSung-Joon Yoon
EBADA Fishery Co. Ltd., Busan, Republic of Korea
Search for more papers by this authorJae Hak Sohn
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea
Search for more papers by this authorCorresponding Author
Jin-Soo Kim
Department of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong-si, Republic of Korea
Correspondence
Jin-Soo Kim, Department of Seafood and Aquaculture Science, Gyeongsang National University, 38, Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea.
Email: [email protected]
Jae-Suk Choi, Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Jae-Suk Choi
Seafood Research Center, IACF, Silla University, Busan, Republic of Korea
Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea
Correspondence
Jin-Soo Kim, Department of Seafood and Aquaculture Science, Gyeongsang National University, 38, Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea.
Email: [email protected]
Jae-Suk Choi, Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea.
Email: [email protected]
Search for more papers by this authorGabriel Tirtawijaya and Yeseul Park contributed equally to this study.
Abstract
The hagfish (Myxine glutinosa), an eel-shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready-to-eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products.
Practical applications
Conventional foods are increasingly popular as they are ready-to-eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf-life improvement of the new ready-to-eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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