in this study, physiochemical changes occurring during the preparation of smoked mold ripened products from mackerel (Scomber japonicus) meat were investigated. This process included filleting, steaming, smoking, vacuum-drying, and mold ripening. After steaming, the moisture content and water activity in the mackerel meat were reduced to 24% and 0.82, respectively. The protein and lipid contents were unchanged (P < .05), but saturated and monoenic fatty acid levels decreased. During the 30 days of mold ripening with Aspergillus repens KCCM 60286, the contents of ATP-related compounds and protein were negligibly degraded, while free fatty acid content increased without increasing thiobarbituric acid value.

在这项研究中，调查了从鲭鱼（Scomber japonicus）肉制备烟熏霉成熟产品过程中发生的理化变化。此过程包括鱼片，蒸，抽烟，真空干燥和霉菌成熟。蒸熟后，鲭鱼肉中的水分和水分活度分别降低到24％和0.82。蛋白质和脂质含量未发生变化（P <0.05），但饱和脂肪酸和单烯脂肪酸水平降低。在用白曲霉KCCM 60286进行霉菌成熟的30天中，ATP相关化合物和蛋白质的含量可忽略不计地降解，而游离脂肪酸的含量却没有增加硫代巴比妥酸值。