Abstract
Changes in the physical properties of fried horse mackerel after marinating in vinegar and the effect of immersion temperature were examined. After frying the fish at 170 °C for 12 min, the hot fish were immediately immersed in vinegar and preserved at 5°C for several days. Fish that had been allowed to cool after frying were similarly marinated. Changes in their physical properties were then examined by sensory and rheometer tests. The results of the sensory tests show that horse mackerel bones cured in vinegar were progressively softened with increasing curing time. Instrumental tests on the texture revealed that the hardness of the horse mackerel meat decreased rapidly after 1 day, and that the hardness of the bones progressively decreased with increasing curing time. The pH value of the horse mackerel cured in vinegar rapidly dropped to that of the marinating solution. The hot fish absorbed more vinegar than the cold fish when immersed in the marinade. Horse mackerel cured in vinegar for 7 days became softer, and calcium, phosphorus and magnesium from the fish were eluted into the marinade.
