Abstract
For the effective utilization of food materials, the physicochemical properties and volatile compounds, as well the effect of water washing, of a thermocoagulation product recovered from brine used in salted-dried horse mackerel production were examined. The amount of recovered product by heat sterilization increased up to three weeks; thereafter, no notable increases were observed. Proximate composition analysis revealed the moisture, ash, protein and lipid contents of the product were 64, 16, 17 and 2%, respectively. Off-flavor compounds in the thermocoagulation product were mainly aldehydes and alcohols. Furthermore, it was determined that the salt concentration and volatile flavor compounds were reduced and color values (L*) were increased by washing. These results revealed that the thermocoagulation product could be effectively reused as a food material after washing.
