Assessment of Solubility, Heavy Metals and Microbial Safety in Differently- Treated Muscle Tissues of Mackerel Scomber japonicus
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We measured the reductions in size and solubility of mackerel muscle that was freeze-dried, deoiled by supercritical carbon dioxide (SC-CO2), or roasted. The percent size reduction and solubility were high in SC-CO2-treated muscle compared with freeze-dried and roasted muscle. We used oil-free residues to test for heavy metals and determine microbial safety. The SC-CO2, hexane, and ethanol were used to separate oil from muscle. The concentrations of cadmium (Cd) in all treated muscles were less than the values reported in the literature, as were the concentrations of lead in SC-CO2- and hexane- treated muscle. In contrast, concentrations of arsenic and mercury in muscles were greater than the reported values regardless of treatment. Zinc and iron, which are beneficial for health, were found in high levels after all treatments of muscle tissue. After 6 months of storage at different temperatures, SCCO2- and ethanol-treated muscle showed few bacterial colonies, and none were found after 4 months of storage at -20oC. These results will be useful to food-processing industries for maintaining high-quality, safe mackerel muscle.
Abstract
We measured the reductions in size and solubility of mackerel muscle that was freeze-dried, deoiled by supercritical carbon dioxide (SC-CO2), or roasted. The percent size reduction and solubility were high in SC-CO2-treated muscle compared with freeze-dried and roasted muscle. We used oil-free residues to test for heavy metals and determine microbial safety. The SC-CO2, hexane, and ethanol were used to separate oil from muscle. The concentrations of cadmium (Cd) in all treated muscles were less than the values reported in the literature, as were the concentrations of lead in SC-CO2- and hexane- treated muscle. In contrast, concentrations of arsenic and mercury in muscles were greater than the reported values regardless of treatment. Zinc and iron, which are beneficial for health, were found in high levels after all treatments of muscle tissue. After 6 months of storage at different temperatures, SCCO2- and ethanol-treated muscle showed few bacterial colonies, and none were found after 4 months of storage at -20oC. These results will be useful to food-processing industries for maintaining high-quality, safe mackerel muscle.
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