Effect of various seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus)

The effect of seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus) was investigated by analyzing the components of the seasonings and prepared dried mackerel. The pH, water content, salt concentration, and inosinic acid content of dried mackerel were influenced by the water content of seasoning liquid. The free amino acid content of dried mackerel depended on the seasoning liquid. The DPPH radical-scavenging activity of mirin seasoning liquid was significantly higher than that of salt and chorizo, and that of black seven spices (shichimi) and chorizo seasoning powders was extremely high. The content of some aldehydes, alkenes, and alkane of dried mackerel flavored with mirin, shichimi, and chorizo was significantly lower than that flavored with salt. Hexanal concentration further decreased in dried mackerel flavored with shichimi and chorizo. Therefore, the use of shichimi and chorizo as seasoning powders was effective for maintaining the quality of dried mackerel. Practical applications The production and consumption of dried fish have decreased yearly in Japan. Recently, two types of seasonings flavored with shichimi and chorizo have been, therefore, developed for preparing dried mackerel. These seasonings consisted of liquid and powder. This is the first attempt to use seasoning powders in the production of dried mackerel. This study demonstrated that the generation of fishy volatile components from dried mackerel was inhibited by the shichimi and chorizo seasoning powders.