A New Method for Bone Softening and Texture Enhancement of Conger Eel (Conger myriaster) Kabayaki

Jin Gi MIN^1, , Woo Young JUNG², Hong Hee LEE² and Won Kyung LEE²

¹Department of Food Science and Technology, Pukyong National University, Daeyeon 3-dong, Nam-gu, Busan 608-737, Korea

²Seawell Co. Ltd., 508-1, Byeoksan e-Centum Classone, 99, Centum dong-ro, Haeundae-gu, Busan 480-059, Korea

Cite this paper:
Jin Gi MIN, Woo Young JUNG, Hong Hee LEE and Won Kyung LEE. A New Method for Bone Softening and Texture Enhancement of Conger Eel (Conger myriaster) Kabayaki. Journal of Food and Nutrition Research. 2019; 7(4):255-260. doi: 10.12691/jfnr-7-4-1

Abstract

The purpose of this study was to develop a processing method to soften intramuscular bones, such as ribs, while maintaining the taste and physical properties of traditional conger eel kabayaki. The steamed product produced by one of the methods for processing kabayaki was evaluated, and it was found that the ribs were hardly softened, and the sensation of foreign bodies in the mouth due to bones was clearly felt. However, the sensory evaluation of the retort products showed that there was no bone-related foreign body sensation, and the ribs of some products were so soft that they could not be detected. In oven-cooked products, the ribs were softened when the oven temperature was set to 140°C and 150°C but not at 130°C. Products manufactured in a 150°C oven were found to be overdry on the surface and burnt. The size of the conger eel needed to be less than 253 g to soften the ribs in the 140°C oven (oven-140 product). The moisture content of the retort product was 84.0%, which was relatively higher than that of steamed (65.7%) and oven-140 (66.8%) products. Total free amino acids were the highest when using the retort method to soften bones. The physical properties of conger eel products showed that the oven-140 product is different from the retort product and is similar to the steam product. The sensory evaluation of the products also showed that the sensory properties of the oven-140 product were those of the steamed product but were distinctly different from those of the retort product.

Keywords:
fish bone softening texture conger eel marinating kabayaki

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Okada, M., Machino, T. and Kato, T. “Bone softening,” a pratical way to utilize small fish, Marine Fisheries Review, 50, 1-7, 1988.
[2]	Cho, S. M., Kim, S. Y., Yoon, M. S. and Kim, S. B., “Physicochemical profiles of chub mackerel scomber japonicus bones as a food resource”, Fish.Aquat. Sci., 17, 175-180, 2014.
[3]	Phiraphinyo, P., Taepakpurenat, S.., Lakkanatinaporn, P., Suntornsuk, W. and Suntornsuk., L., “Physical and chemical properties of fish and chicken bones as calcium source for mineral supplements”, Songklanakarin J .Sci. Tech., 28, 327-335, 2006.
[4]	Techochatchawal, K., Therdthai, N. and Khotavivattana, S. “Development of calcium supplement from the bone of Nile tilapia (Tilapia nilotica)”, As. J. Food Ag-Ind., 2, 539-546, 2009.
[5]	Piccirillo, C., Silva, M. F., Pullar, R. C., Braga da Cruz, I., Jorge, R., Pintado M. M. F. and Castro, P. M. I., “Extraction and characterisation of apatite- and tricalcium phosphate-based materials from cod fish bones”, Mater. Sci. Eng. C Mater. Biol. Appl., 33, 103-110, 2013.
[6]	Ishikawa, M., Mori, S., Watanabe, H. and Sakai, Y., “Softening of fish bone. Relation between softening rate and solubilization rate of organic matter from fish bone”, J. Food Proc. Pres., 11, 277-287, 1987.
[7]	Association of Official Analytic Chemist (AOAC). Official Methods of Analysis of AOAC international. 18th ed. AOAC International, Gaithersburg, MD, US, 2005.
[8]	Hasegawa, H., Laboratory manual on analytical methods and procedures for fish and fish products. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987.
[9]	Steel, R. G. D., and Torrie, J. H., “Principle and procedures of statistic. 2nd ed”, New York, McGraw Hill, 1980.
[10]	Shimosaka, T., Shimomura, M. and Terai, M., “Changes in the physical properties and composition of fish bone during cooking by heating under normal pressure”, J. Home Econ. Jpn., 47, 1213-1218, 1996.
[11]	Malde, K. M., Bugel, S., Kristensen, M., Malde, K., Graff, I. E. and Pedersen, J., “Calcium from salmon and cod bone is well absorbed in young healthy men: a double-blinded randomized crossover design”, Nutr. Metab., 7, 1-9, 2010.
[12]	Larsen, T., Thilsted, S. H., Kongsbak, K. and Hansen, M., “Whole small fish as a rich calcium source”, Br. J. Nutr., 83, 191-196, 2000.
[13]	Watanabe, H., Takewa, M., Takai, R. and Sakai, Y., “Cooking rate of fish bone”, Nippon Suisan Gakkaishi, 51, 2047-2050, 1985.
[14]	Ishikawa, M., Mori, S., Watanabe, H. and Sakai, Y., “Softening of fish bone II: Effect of acetic acid on softening rate and solubilization rate of organic matter from fish bone”, J. Food Pro.. Pre., 13, 123-132, 1989.
[15]	Lee, H. H., Jung, W. Y., Lee, W. K. and Min, J. G., “Initial freshness of Pacific oyster (Crassostea gigas) affects its quality and self-life during freezing storage”, J. Food and Nutrition Reserch, 629-63, 2017
[16]	Songsaeng, S., Sophanodra, P., Kaewsrithong, J. and Ohshima, T., “Quality changes in oyster (Crassisrea belcheri) during frozen storage as affected by freezing and antioxidant,” Food chemistry, 123, 286-290, 2010.
[17]	Tokunaga, T, “On the thermal decomposition of trimethylamine oxide in muscle of some marine animals”, Bull. Japan. Soc. Sci. Fish., 41, 535-546, 1975.
[18]	Hughes, R. B., “Chemical studies on the herring (Clupea harengus). I. Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh”, J. Sci. Food Agric., 10, 431-436, 1959.
[19]	Gallardo, J. M., Pérez-Martin, I. R., Franco, J. M., Aubourg, S. and Sotelo, C. G., “Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)”, Int. J. Food Sci. Tech., 25, 78-81, 1990.
[20]	Raeisi, S., Sharifi-Rad, M., Quek, S.Y., Shabanpour, B. and Sharifi-Rad, J., “Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fi llets for shelf-life extension”, LWT – Food Sci. Technol., 65, 112-121, 2016.
[21]	Cox, M., Lehninger, A. L. and Nelson, D. R., Lehninger principles of biochemistry (3rd ed.). New York: Worth Publishers, 2000.
[22]	Pérez-Guisado, Joaquín; Jakeman, and Philip, M., “Citrulline malate enhances athletic anaerobic performance and relieves muscle soreness”, J. Strength Condit. Res., 24, 1215-1222, 2000.
[23]	Ryu1, K. Y., Shim, S. L., Kim, W., Jung, M. S., Hwang, I. M., Kim, H., Hong, C. H., Jung, C. H. and Kim, K. S., “Analysis of the seasonal change of the proximate composition and taste components in the conger eels (conger myriaster)”, J. Korean Soc Food Sci. Nutr., 38, 1069-1075, 2009.
[24]	Majumdar, R. K., Roy, D. and Saha, A., “Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) ion curry medium”, Int. J. Food Prop., 20, 2487-2498, 2017
[25]	Martin Xavier, K. A., Ravishankar, C. N., Bindu, J. and Srinivasa Gopal, T. K., “Textural and colour cjanges of mackerel (Rastrelliger kanagurta) thermal processed at different retort temperature”, Fishery Technology, 50, 133-138, 2013.
[26]	Mugale, R., Patange, S. B., Joshi, V. R., Kulkarni, G. N. and Shirdhankar, M. M., “Textural and sensory characteristics of eel syeaks processed during thermal processing in brine medium to optimize F0 value”, Int. J. Curr. Microbiol. Appl. Sci., 7, 849-859, 2018.
[27]	Ryu, K. Y., Shim, S. L., Kim, W., Jung, M. S., Hwang, I. M., Kim, J. H., Hong, C. H., Jung, C. H. and Kim, K. S., “Analysis of the seasonal changes of the proximate composition and taste components in the conger eels (Conger myriaster)”, J. Korean Soc. Food Sci. Nutri., 38, 1069-1075, 2009
[28]	Kim, J. S., Oh, K. S. and Lee, J. S., “Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus) as a slice d raw fish meat”, J. Korean Dish Soc., 34, 678-684, 2001.