Method for preparing smoked mackerel

Abstract

The present invention discloses a method for preparing grilled mackerel comprising: a first step of removing gills and internal organs from mackerel and washing it under running water; a second step of salting the washed mackerel by immersing it in saltwater containing glasswort, with a salinity adjusted to 1 to 10%, for 1 to 2 hours; a third step of aging the salted mackerel by covering it directly with kelp to ensure contact and allowing it to marinate for 4 to 6 hours; a fourth step of seasoning the entire surface of the aged mackerel by spraying an additive containing persimmon vinegar, fermented rice bran liquid, and sea tangle extract at a concentration of 1.0 to 5.0% by weight relative to the weight of the mackerel; a fifth step of grilling the seasoned mackerel by heating it; and a sixth step of naturally cooling the mackerel and rapidly freezing it. According to the present invention, compared to grilled mackerel produced by a conventional simple salting and grilling process, the occurrence of fishy odors and off-flavors resulting from lipid rancidity and protein decomposition during storage is significantly reduced, and grilled mackerel with excellent shelf life and quality stability and superior consumer palatability can be provided. According to the manufacturing method of the present invention, grilled mackerel with excellent shelf life and quality stability and superior consumer palatability can be provided, in which the occurrence of fishy odors and off-flavors resulting from lipid rancidity and protein decomposition during storage is significantly reduced.

Description

Technology Field

[0001] The present invention relates to a method for producing grilled mackerel, and more specifically, to a method for producing grilled mackerel with reduced fishy odor and excellent shelf life and quality stability by salting with a brine containing glasswort, aging with kelp, and spraying an additive containing persimmon vinegar, fermented rice bran liquid, and hijiki extract. Background Technology

[0002] Mackerel is a representative Korean fish enjoyed by the entire population, including the working class. In addition to fat and protein, it is rich in iron, calcium, and niacin, and contains a large amount of polyunsaturated fatty acids such as DHC (docosapentaenoic acid) and EPA (eicosapentaenoic acid). However, because it is not expensive, its distribution methods and consumption uses are very diverse.

[0003] Recently, as lifestyle diseases such as hypertension, hyperlipidemia, and arteriosclerosis are increasing day by day due to the influence of various instant foods, and as it is known that adult diseases are also increasing day by day due to excessive salt intake, salted mackerel is being treated as a food that people avoid consuming. Accordingly, there is an urgent need to seek processing methods that can improve the quality of mackerel, a representative fish for the common people, while minimizing salt content and providing other beneficial effects such as significantly reducing the rancidity of fatty acids; however, development in this area is still insufficient.

[0004] Mackerel is prepared using various cooking methods depending on the type, and the most commonly used methods are grilling, braising, or frying. Among these cooking methods, grilling mackerel involves applying heat to a cooking device such as a grill rack, frying pan, or grilling plate to cook the fish using that heat.

[0005] To prepare grilled fish, one selects one of various heat sources such as charcoal, gas briquettes, or electricity. However, since the process of grilling fish generates a lot of odor and causes oil to splatter, there is a tendency to avoid preparing grilled fish in ordinary households. Furthermore, it is very difficult to prepare grilled fish with the proper doneness because the fish can easily burn or be undercooked during the process.

[0006] In particular, there was a problem in that the characteristic fishy smell and rancid odor of mackerel were not sufficiently removed, and flavor and freshness deteriorated rapidly due to lipid oxidation and protein decomposition during storage.

[0007] Existing grilled mackerel products for convenience food suffer from issues such as rancidity, off-odors, and poor quality stability due to oxygen exposure and inadequate temperature control during the cooling, packaging, and freezing processes after grilling. Therefore, there is a need for new manufacturing technology that can provide grilled mackerel with minimal fishy odor and excellent flavor and texture while ensuring shelf life and distribution. Prior art literature

[0008] Republic of Korea Registered Patent No. 10-2320848 Republic of Korea Registered Patent No. 10-2089713 The problem to be solved

[0009] To solve the above problems, the present invention aims to provide a method for manufacturing grilled mackerel that prevents the spoilage and deterioration of the grilled fish caused by the proliferation of microorganisms during the manufacturing process, by salting the pre-treated fish, processing it by grilling it over an oven using a direct flame method, cooling it using a rapid cooling method, and packaging it. means of solving the problem

[0010] To achieve the above objective, the present invention

[0011] Step 1: Removing the gills and internal organs from the mackerel and washing it under running water;

[0012] A second step of salting the washed mackerel by immersing it for 1 to 2 hours in a brine containing glasswort with a salinity adjusted to 1 to 10%;

[0013] A third step of aging by placing kelp directly over the salted mackerel to ensure contact and letting it marinate for 4 to 6 hours;

[0014] A fourth step of seasoning the entire surface of the aged mackerel by spraying an additive containing persimmon vinegar, fermented rice bran liquid, and hijiki extract at a concentration of 1.0 to 5.0 weight percent relative to the weight of the mackerel;

[0015] Step 5, heating and grilling the seasoned mackerel; and

[0016] A method for preparing grilled mackerel is provided, characterized by including a sixth step of naturally cooling the above-mentioned mackerel and rapidly freezing it.

[0017] In the second step, it is preferable that the glasswort be included in a ratio of 10 to 30 parts by weight based on 100 parts by weight of total salt.

[0018] In the third step, it is preferable that the aging be performed at a temperature of 2 to 8°C.

[0019] The additive used in the fourth step preferably comprises 40 to 60 parts by weight of persimmon vinegar, 20 to 40 parts by weight of fermented rice bran liquid, and 10 to 30 parts by weight of sea tangle extract, based on 100 parts by weight of the additive.

[0020] In the fifth step, the process of heating the mackerel is preferably carried out in an oven at 170 to 200°C for 10 to 25 minutes. Effects of the invention

[0021] The method for preparing grilled mackerel according to the present invention combines salting with brine containing glasswort, aging performed by directly covering with kelp, and a spraying process of additives including persimmon vinegar, fermented rice bran liquid, and hijiki extract. Compared to grilled mackerel prepared by a conventional simple salting and grilling process, the occurrence of fishy odors and off-flavors caused by lipid rancidity and protein decomposition during storage is significantly reduced, and it is possible to provide grilled mackerel with excellent shelf life and quality stability and superior consumer preference. Specific details for implementing the invention

[0022] Hereinafter, embodiments of the present invention will be described in detail so that a person skilled in the art to which the present invention pertains can easily implement them.

[0024] The present invention provides a method for preparing grilled mackerel, comprising: a first step of removing gills and internal organs from mackerel and washing it under running water; a second step of salting the washed mackerel by immersing it in saltwater containing glasswort, with a salinity adjusted to 1 to 10%, for 1 to 2 hours; a third step of aging the salted mackerel by covering it directly with kelp to ensure contact and allowing it to marinate for 4 to 6 hours; a fourth step of seasoning the entire surface of the aged mackerel by spraying an additive containing persimmon vinegar, fermented rice bran liquid, and sea tangle extract at a concentration of 1.0 to 5.0% by weight relative to the weight of the mackerel; a fifth step of grilling the seasoned mackerel by heating it; and a sixth step of naturally cooling the mackerel and rapidly freezing it.

[0025] First, as the first step, select and clean frozen or refrigerated mackerel. Choose a mackerel with fine, clean, and glossy scales, and one that feels firm and full inside when the belly is pressed. Remove the gills and internal organs, then wash the mackerel under running water. At this stage, it is important to clean the fish thoroughly to ensure all blood is completely removed.

[0026] Next, in the second step, the mackerel is salted by immersing it in a brine containing glasswort. The washed mackerel is immersed for 1 to 2 hours in a brine containing glasswort with a salt concentration adjusted to 1 to 10%. The salt concentration is adjusted to a range of 1 to 10% by considering the balance between saltiness and preservation, and preferably, the salt concentration is adjusted to 3 to 8%. Therefore, 1 to 2 hours within a salt concentration range of 1 to 10% is appropriate, but the salting time may be appropriately changed depending on the size of the mackerel.

[0027] Glasswort (*Salicornia herbacea L. 'S europeae L.') is an annual plant that grows in thickets along the coastlines of Korea's west and south coasts. The entire plant is succulent and green, turning red in the autumn; its stems stand upright, and thick branches split off to both sides at each node. 100g of glasswort contains seven times more calcium than milk, 40 times more iron than laver or kelp, and three times more potassium than oysters. In addition, it contains a balanced mix of over 90 minerals found in seawater. Seawater contains a small amount of enzymes, approximately one-millionth of a unit. These enzymes decompose various organic substances in the seawater, thereby purifying the water. While it is nearly impossible to extract these enzymes artificially, they are highly concentrated within glasswort.

[0028] The reason glasswort possesses such a variety of nutrients beneficial to our bodies is that it has a physiological process in which it absorbs seawater seeping into the soil, evaporates only the moisture through its stems and branches via photosynthesis, and retains various minerals, trace elements, and enzymes that are lacking in the human body as nutrients.

[0029] The seawater enzymes concentrated in glasswort break down impacted feces, which are sticky waste products attached to the walls of the small intestine, and expel them from the body. The fiber in glasswort aids in bowel movements, while the salt and minerals supply essential nutrients to the human body. In this invention, glasswort can be used as a substitute for salt due to its characteristic of containing salt.

[0030] The amount of glasswort used is sufficient to fully exhibit the unique fishy odor reduction and antioxidant effects of glasswort, while preventing off-flavors caused by excessive seaweed aroma, bitterness, and minerals. Specifically, it is preferable that glasswort be included in a ratio of 10 to 30 parts by weight based on 100 parts by weight of total salt. If the glasswort content is less than 10 parts by weight of total salt, the difference in composition from ordinary salt is small, so the fishy odor reduction and lipid rancidity inhibition effects by glasswort-derived minerals and antioxidant components are negligible, which is undesirable. If the glasswort content exceeds 30 parts by weight of total salt, the unique aroma, bitterness, and excessive mineral components of glasswort accumulate excessively in the mackerel meat during the curing process, resulting in sensorially heterogeneous flavors and hindering the flavor harmony effect of the subsequent persimmon vinegar, fermented rice bran liquid, and hijiki extract, which is also undesirable.

[0031] In the third step, kelp is placed directly over the salted mackerel to ensure contact. The kelp aging time is preferably 4 to 6 hours, and the kelp aging temperature is preferably 2 to 8°C. The reason for adjusting the kelp aging temperature to 2 to 8°C is that this temperature range harmonizes aging efficiency with hygiene and quality safety, as the kelp components gradually diffuse and are absorbed into the mackerel muscle, thereby increasing umami and flavor and stably improving moisture and texture, while suppressing the deterioration of freshness caused by microbial growth and self-decomposition.

[0032] If the kelp aging temperature is below 2℃, dehydration and protein hardening proceed within the mackerel flesh, causing the tissue to become excessively hard or reducing moisture retention, making it difficult to fully exhibit the effects of texture improvement and flavor enhancement resulting from kelp aging, which is undesirable. On the other hand, if the kelp aging temperature exceeds 8℃, certain spoilage bacteria and deep-seated microorganisms multiply relatively rapidly, which may lead to problems such as rancidity and off-flavors, resulting in a deterioration of sensory quality, which is also undesirable.

[0033] In the fourth step, the entire surface of the aged mackerel is seasoned by spraying an additive containing persimmon vinegar, fermented rice bran liquid, and hijiki extract. It is preferable to spray the additive at a content of 1.0 to 5.0 weight% relative to the weight of the mackerel. The additive used for seasoning includes persimmon vinegar, fermented rice bran liquid, and hijiki extract.

[0034] Persimmon vinegar is a vinegar produced by fermenting persimmon juice with sugar and alcohol, followed by acetic acid fermentation. It is rich in organic acids (such as acetic acid) and polyphenols, possessing acidity, aroma, and antioxidant properties. By forming an acidic (pH-lowering) environment, it can mitigate the odor of basic fishy odor substances and contribute to reducing the release of odor components by partially denaturing protein surfaces. Furthermore, the antioxidant action of polyphenols and organic acids delays the progression of rancidity in mackerel fat, thereby suppressing the rise in TBA and slowing down the occurrence of rancidity.

[0035] Fermented rice bran extract is a fermented liquid obtained by fermenting rice bran with lactic acid bacteria, mold, etc., and is a material with increased organic acids, amino acids, peptides, and antioxidant components. During the fermentation process, the characteristic rough aroma of rice bran tends to decrease, while umami (such as glutamic acid), flavor components, and functional substances tend to increase.

[0036] Fermented rice bran extract can mask the fishy odor of mackerel through organic acids and fermented flavor components, and complement the mackerel's unique flavor by forming a complex acid and umami profile together with persimmon vinegar and sea tangle extract. Antioxidant and reducing components inhibit lipid and protein oxidation, thereby slowing down rancidity and providing microbial inhibition. Additionally, the increase in amino acids and peptides can impart an umami and savory flavor after grilling.

[0037] Hizikia fusiformes is a brown algae belonging to the Sargassum genus and forms large colonies in the lower intertidal zone on gently sloping rocky reefs or in areas with mild waves and a slight muddy surface. It has fibrous roots and a conical stem. Polyphenols and phlorotannins derived from Hizikia fusiformes can act as natural antioxidants by scavenging free radicals and chelating metal ions, thereby inhibiting lipid oxidation (increase in TBA and POV) in mackerel fat. When used in combination with persimmon vinegar and fermented rice bran extract, it acts to enhance the oceanic aroma and umami flavor, playing a role in increasing the flavor complexity of grilled mackerel.

[0038] Based on 100 parts by weight of the additive, the content of each component constituting the additive may be 40 to 60 parts by weight of persimmon vinegar, 20 to 40 parts by weight of fermented rice bran liquid, and 10 to 30 parts by weight of hijiki extract. Preferably, when the additive is mixed in a ratio of 50 parts by weight of persimmon vinegar, 30 parts by weight of fermented rice bran liquid, and 20 parts by weight of hijiki extract, the effects of reducing fishy odor, inhibiting rancidity, and improving flavor and texture are most excellent.

[0039] In the present invention, it is preferable to spray the additive used in the process of seasoning mackerel in an amount of 1.0 to 5.0% by weight relative to the weight of the mackerel. This is because it is appropriate to sufficiently exhibit the effects of reducing fishy odor, inhibiting rancidity, and improving flavor of the additive, while preventing off-flavors, excessive acidity, and deterioration of surface quality caused by excessive use. If the content of the additive is less than 1.0% by weight, it is undesirable because the absolute amount of persimmon vinegar, fermented rice bran liquid, and hijiki extract is insufficient, resulting in negligible effects of reducing fishy odor and inhibiting lipid rancidity. On the other hand, if the content of the additive exceeds 5.0% by weight, an excessive amount of liquid remains on the surface of the mackerel, causing surface browning during the grilling process. Furthermore, the acidity of the persimmon vinegar and the unique aroma of the rice bran and hijiki become excessively strong, which can impair the unique flavor of the mackerel, making it undesirable.

[0040] In the fifth step, the mackerel is heated and baked in an oven at 170 to 200°C for 10 to 25 minutes. Preferably, it is heated at 180 to 190°C for 15 to 20 minutes so that the internal temperature is 70°C or higher.

[0041] Direct grilling has the advantage of reducing microbial growth by removing an appropriate amount of moisture from the surface and interior of the fish, and enhancing the fish's unique flavor by forming a suitable char on the surface. Within the above range of heating time and temperature, variations are possible depending on the weight of the mackerel or the condition of the raw material.

[0042] In the present invention, it is preferable to first package the grilled mackerel prepared in the heating step and then undergo a rapid cooling step. For packaging, conventionally known packaging means may be used, and for example, a vacuum packaging method using a plastic bag or a non-vacuum packaging method may be applied.

[0043] Next, as the sixth step, the grilled mackerel cooked in the heating step is allowed to naturally cool at room temperature for 10 to 15 minutes immediately after cooking, and then rapidly cooled for 30 to 40 minutes in a freezer maintained at a temperature of -20 to -40°C. In the rapid cooling step, the grilled mackerel cooked in the heating step is transferred from a coated pan to a trolley pan and then rapidly cooled for 30 to 40 minutes in a freezer maintained at a temperature of -20 to -40°C, and it is most preferable to rapidly cool for 30 to 40 minutes such that the internal temperature becomes -18°C when the core temperature of the grilled mackerel is measured.

[0044] The reason for rapidly freezing the prepared grilled mackerel is to minimize the time for microorganisms to multiply at high product temperatures immediately after grilling, and to suppress cross-contamination and microbial growth as much as possible during the process from oven-baking to vacuum packaging, thereby extending the product's shelf life and maintaining good freshness. Grilled mackerel frozen in this way can be stored frozen for a long period and maintains good quality and freshness throughout the distribution and sales process.

[0046] In this specification, when a part is described as "comprising" a certain component, it means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Furthermore, the terms used in this specification are for describing embodiments and are not intended to limit the invention. In this specification, the singular form includes the plural form unless specifically stated otherwise.

[0048] In this document, expressions such as “A or B,” “at least one of A or / and B,” or “one or more of A or / and B” may include all possible combinations of items listed together. For example, “A or B,” “at least one of A and B,” or “at least one of A or B” may refer to cases including (1) at least one A, (2) at least one B, or (3) both at least one A and at least one B.

[0050] The present invention will be described in more detail below with reference to preferred embodiments. However, these embodiments are intended to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by them.

[0052] Examples

[0054] Example 1

[0055] Frozen mackerel was thawed in a thawing chamber at 5°C for 20 hours, then gutted to remove the gills and internal organs, and washed under running water. After washing, it was placed on a sieve to drain water for 10 minutes. Saltwater containing glasswort was prepared by mixing sea salt and powdered glasswort with purified water to adjust the salinity to 5% by weight, and ensuring that the glasswort constituted 20% by weight relative to the total salt. The prepared mackerel was immersed completely in the brine and salted at 4°C for 1.5 hours. After removing the salted mackerel and drying it, it was arranged in a row on a stainless steel tray, and the tops of each mackerel were completely covered with a 15cm-long kelp sheet to ensure contact. It was aged at 4°C for 5 hours to allow kelp-derived components to diffuse into the surface and flesh of the mackerel.

[0056] An additive was prepared by mixing 50 parts by weight of persimmon vinegar, 30 parts by weight of fermented rice bran liquid, and 20 parts by weight of hijiki extract. After mixing, the flavor was stabilized by pre-aging at 4°C for 12 hours. 1% by weight of the aged additive relative to the weight of the mackerel was uniformly sprayed onto the entire surface of the mackerel using a sprayer (sprayed on both the skin and flesh surfaces), and then left at 5°C for 10 minutes to allow the additive to be absorbed and penetrate the surface.

[0057] The mackerel was baked in a preheated oven (hot air + top heating) at 185°C for 20 minutes until the core temperature was 70°C or higher. Immediately after baking, it was cooled naturally at room temperature for 15 minutes, then flash-frozen in a -30°C flash freezer for 30 minutes until the core temperature of the product was -18°C or lower.

[0059] Example 2

[0060] The procedure was carried out in the same manner as Example 1, except that 3% by weight of aged additive relative to the weight of the mackerel was sprayed over the entire mackerel using a sprayer.

[0062] Example 3

[0063] The procedure was carried out in the same manner as Example 1, except that 5% by weight of aged additive relative to the weight of the mackerel was sprayed over the entire mackerel using a sprayer.

[0065] Comparative Example 1

[0066] Frozen mackerel was thawed in a thawing chamber at 5°C for 20 hours, then gutted to remove the gills and internal organs, and washed under running water. After washing, it was placed on a sieve to drain water for 10 minutes. A brine solution was prepared by mixing purified water with sea salt to adjust the salinity to 3% by weight. The prepared mackerel was immersed completely in the brine solution and salted at 4°C for 1.5 hours. After removing the salted mackerel and draining the water, the process proceeded directly to grilling without a separate kelp-covering aging or additive spraying process.

[0067] The mackerel was baked in a preheated oven (hot air + top heating) at 185°C for 20 minutes until the core temperature was 70°C or higher. Immediately after baking, it was cooled naturally at room temperature for 15 minutes, then flash-frozen in a -30°C flash freezer for 30 minutes until the core temperature of the product was -18°C or lower.

[0069] Comparative Example 2

[0070] Frozen mackerel was thawed in a thawing chamber at 5°C for 20 hours, then gutted to remove the gills and internal organs, and washed under running water. After washing, it was placed on a sieve to drain water for 10 minutes. A diluted persimmon vinegar solution was prepared by diluting 500 mL of persimmon vinegar in 20 L of purified water. The prepared mackerel was immersed completely in the diluted persimmon vinegar solution and treated at 4°C for 4 hours. After treatment, the mackerel was removed and left at room temperature for 1 hour to allow the diluted persimmon vinegar solution to naturally seep out.

[0071] Afterwards, the mackerel was baked in a preheated oven (hot air + top heating) at 185°C for 20 minutes until the core temperature was 70°C or higher. Immediately after baking, it was cooled naturally at room temperature for 15 minutes, and then rapidly frozen in a -30°C rapid freezer for 30 minutes until the core temperature of the product was -18°C or lower.

[0073] Comparative Example 3 (Only salting of glasswort was performed)

[0074] Frozen mackerel was thawed in a thawing chamber at 5°C for 20 hours, then gutted to remove the gills and internal organs, and washed under running water. After washing, it was placed on a sieve to drain water for 10 minutes. Salt and powdered glasswort were mixed with purified water to adjust the salinity to 5% by weight, and glasswort was added to make up 20% by weight of the total salt to prepare a saltwater solution containing glasswort. The prepared mackerel was immersed completely in the saltwater solution and salted at 4°C for 1.5 hours.

[0075] The mackerel was baked in a preheated oven (hot air + top heating) at 185°C for 20 minutes until the core temperature was 70°C or higher. Immediately after baking, it was cooled naturally at room temperature for 15 minutes, then flash-frozen in a -30°C flash freezer for 30 minutes until the core temperature of the product was -18°C or lower.

[0077] Comparative Example 4 (Salt-preserved glasswort and aged kelp)

[0078] Frozen mackerel was thawed in a thawing chamber at 5°C for 20 hours, then gutted to remove the gills and internal organs, and washed under running water. After washing, it was placed on a sieve to drain water for 10 minutes. Salt and powdered glasswort were mixed with purified water to adjust the salinity to 5% by weight, and glasswort was added to make up 20% by weight of the total salt to prepare a saltwater solution containing glasswort. The prepared mackerel was immersed completely in the saltwater solution and salted at 4°C for 1.5 hours.

[0079] After removing the salted mackerel and draining the water, they were arranged in a row on a stainless steel tray, and the tops of each mackerel were completely covered with a 15 cm long kelp sheet to ensure contact. They were aged at 4°C for 5 hours to allow the kelp-derived components to diffuse into the surface and flesh of the mackerel.

[0080] The grilling process was carried out immediately without any additional seasoning. The mackerel was grilled in a preheated oven (hot air + top heating) at 185°C for 20 minutes until the core temperature was 70°C or higher. Immediately after grilling, it was cooled naturally at room temperature for 15 minutes, then flash-frozen in a -30°C flash freezer for 30 minutes to ensure the core temperature of the product was -18°C or lower.

[0082] Quality evaluation

[0083] In Examples 1 to 3, salting of glasswort, aging of kelp, and seasoning treatment with additives (including persimmon vinegar, fermented rice bran liquid, and sea lettuce extract) were all carried out, whereas in Comparative Examples 1 to 4, only partial treatments were performed at each stage, such as no treatment, immersion in persimmon vinegar, salting of glasswort, and aging of glasswort and kelp, respectively. TBA, TMA, TVB-N / VBN, and sensory evaluation were performed on Examples 1 to 3 and Comparative Examples 1 to 4, respectively.

[0085] Evaluation criteria

[0086] TBA (Thiobarbituric Acid value): A value measuring the amount of red pigment produced when malonaldehyde, generated by lipid oxidation, reacts with the TBA reagent, indicating the degree of lipid rancidity.

[0087] TMA (Trimethylamine): A major volatile amine that causes the characteristic fishy odor of fish and indicates the fishy smell and the degree of early spoilage.

[0088] TVB-N / VBN (Total Volatile Basic Nitrogen): An indicator representing the total amount of volatile basic substances such as ammonia and trimethylamine (TMA), indicating the degree of spoilage progression due to protein decomposition and freshness.

[0089] Sensory evaluation: A panel of general consumers subjectively evaluates the fishy smell, off-flavor, flavor, texture, color, overall preference, etc. of the samples (9-point scale)

[0091] Evaluation results

[0092] TBA value measurement results

[0093] On the day the roasting was completed, the TBA values ​​(unit: mg MDA / kg) of Examples 1 to 3 and Comparative Examples 1 to 4 were 0.5, and the TBA values ​​were measured on the 14th day. The measurement results showed that Example 1 was 1.1, Example 2 was 0.9, and Example 3 was 1.0. Under the same conditions, Comparative Examples 1 to 4 were measured as 1.7, 1.6, 1.4, and 1.5, respectively. On the 14th day of storage, the TBA values ​​for Comparative Examples 1 to 4 ranged from 1.5 to 1.7 mg MDA / kg, whereas Examples 1 to 3 showed levels of 0.9 to 1.1 mg MDA / kg. The TBA evaluation results are shown in Table 1 below:

[0094] Sample Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TBA value (mg MDA / kg) Day 0 0.5 0.5 0.5 0.5 0.5 0.5 0.5 TBA value (mg MDA / kg) 14 days 1.1 0.9 1.0 1.7 1.6 1.4 1.5

[0095] Referring to Table 1, it can be seen that Examples 1 to 3 maintain TBA values ​​approximately 30–45% lower compared to Comparative Examples 1 to 4. It was confirmed that lipid oxidation (rancidity) is significantly suppressed. Therefore, according to the present invention, lipid rancidity and the resulting off-odor are significantly suppressed, and quality stability during storage is improved.

[0097] TMA value measurement results

[0098] On the day the grilling was completed, the TMA in Examples 1 to 3 and Comparative Examples 1 to 4 was 1.5 mg / 100g. The TMA values ​​were measured on the 14th day. As a result of the measurement, Examples 1 to 3 showed 3.1, 2.4, and 3.2 mg / 100g, respectively, and Comparative Examples 1 to 4 showed 4.1, 4.2, 3.9, and 4.8 mg / 100g, respectively.

[0099] Sample Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TMA value (mg / 100g) Day 0 1.5 1.5 1.5 1.5 1.5 1.5 1.5 TMA value (mg / 100g) 14 days 3.1 2.4 3.2 4.1 4.2 3.9 4.8

[0100] Referring to Table 2, it was confirmed that the TMA values ​​of Examples 1 to 3 were reduced to approximately 20 to 30% compared to Comparative Examples 1 to 4. Therefore, according to the present invention, it can be confirmed that the fishy odor-causing components are significantly suppressed, and accordingly, the unique flavor and palatability are maintained excellently even during storage.

[0102] TVB-N / VBN measurement results

[0103] On the day the grilling was completed, the TVB-N / VBN values ​​for Examples 1 to 3 and Comparative Examples 1 to 4 were all 7.0 mg / 100 g. The TVB-N / VBN values ​​were measured on the 14th day. As a result of the measurement, Examples 1 to 3 were 20, 17, and 18 mg / 100 g, respectively, and Comparative Examples 1 to 4 were 26, 25, 24, and 23 mg / 100 g, respectively.

[0104] Sample Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TVB-N / VBN value (mg / 100g) Day 0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 TVB-N / VBN value (mg / 100g) 14 days 20 17 18 25 23 24 22

[0105] From Table 3, it was found that the TVB-N / VBN in Examples 1 to 3 was reduced to approximately 20-25% compared to Comparative Examples 1 to 4. Therefore, it can be confirmed that according to the present invention, protein degradation and the progression of spoilage are significantly inhibited, and consequently, fishy odor and freshness deterioration are alleviated.

[0107] Sensory evaluation

[0108] Sensory evaluation was performed by a small panel of 10 adult panelists with experience with fish products, and the influence of residual taste between all samples was minimized by having the panelists rinse their mouths with water before evaluation. The grilled mackerel of Examples 1–3 and Comparative Examples 1–4 was thawed under the same conditions, then reheated in a microwave or oven until the internal temperature reached approximately 60°C, and then left to stand for 5 minutes to reach the optimal temperature for consumption. Each sample was cut into pieces approximately 2×2 cm in size, placed in opaque disposable containers (assigned a random 3-digit number), and presented in a random order.

[0109] The evaluation items included fishy odor intensity (smell), mackerel flavor (taste), texture (elasticity and tenderness of the flesh), and overall preference (overall preference), expressed on a 9-point hedonic scale (9 points: very good, 7 points: good, 5 points: average, 3 points: poor, 1 point: very poor). The mean and standard deviation were calculated for each sample, and significant differences between samples (p<0.05) were tested using Duncan's multiple range test. The results of the sensory evaluation are shown in Table 4 below.

[0110] fishy smell zest Texture Overall preference Example 1 6.5 6.7 6.6 6.6 Example 2 7.0 7.2 7.0 7.1 Example 3 6.8 7.0 6.9 7.0 Comparative Example 1 5.0 5.2 5.4 5.1 Comparative Example 2 5.2 5.3 5.5 5.3 Comparative Example 3 5.5 5.6 5.7 5.6 Comparative Example 4 5.4 5.5 5.6 5.4

[0111] Referring to Table 4, the results of the sensory evaluation showed that there were limitations in improving sensory quality with only the untreated samples, persimmon vinegar immersion, salting with glasswort, and aging with glasswort and kelp according to Comparative Examples 1 to 4. It can be confirmed that the advantages of kelp aging are realized and fishy odor, flavor, and texture are comprehensively improved only when persimmon vinegar, fermented rice bran liquid, and hijiki extract are added together as in the present invention. Furthermore, it can be confirmed that the most excellent results in reducing fishy odor, enhancing flavor, and improving texture were obtained when the additive containing persimmon vinegar, fermented rice bran liquid, and hijiki extract was sprayed at a content of 3% by weight.

[0113] The foregoing description has broadly detailed the features and technical advantages of the present invention to better facilitate a better understanding of the claims of the invention to be described below. Those skilled in the art will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the claims and their equivalents should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 Step 1: removing gills and internal organs from mackerel and washing under running water; Step 2: preparing a brine containing glasswort by mixing solar salt and powdered glasswort with purified water to adjust the salinity to 5% by weight, and ensuring that the glasswort makes up 20% by weight based on 100% by weight of total salt, and then immersing the washed mackerel in the brine containing glasswort so that it is completely submerged and salting it at 4°C for 1.5 hours; Step 3: removing the salted mackerel, drying it, arranging it on a tray, covering the top of each mackerel with a kelp sheet to ensure contact, and aging it at 4°C for 5 hours; preparing an additive by mixing 50% by weight of persimmon vinegar, 30% by weight of fermented rice bran liquid, and 20% by weight of hijiki extract based on 100% by weight of the additive, spraying the additive onto the entire surface of the aged mackerel at 1.0 to 5.0% by weight relative to the weight of the mackerel, and then leaving it at 5°C for 10 minutes so that the additive is absorbed and A method for preparing grilled mackerel, characterized by comprising: a fourth step of allowing penetration; a fifth step of baking the seasoned mackerel in a preheated oven at 185°C for 20 minutes so that the center temperature of the mackerel is 70°C or higher; and a sixth step of naturally cooling the baked mackerel at room temperature for 10 to 15 minutes, and then rapidly freezing it in a rapid freezer at -30°C for 30 minutes so that the center temperature of the product is -18°C or lower. Claim 2 A method for preparing grilled mackerel according to claim 1, characterized in that, in the fourth step, the additive is sprayed at a concentration of 2.0 to 4.0 weight percent relative to the weight of the mackerel. Claim 3 delete Claim 4 delete Claim 5 delete

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