Pacific saury is a primarily wild-caught fish in Taiwan and contains high amounts of polyunsaturated fatty acids (PUFAs). Therefore, its consumption is encouraged by Taiwanese government due to its high nutrition values and affordable price. In this study, four products, Minced saury with pork, Minced saury with XO sauce, Crispy dried saury, and Saury roll with roe, were developed. Optimization of the processing and ingredients were determined by a group of expert panelists, then by a large group of regular consumers. Total bacterial count, coliform, Escherichia coli, volatile base nitrogen, water content, and water activity were analyzed for shelf-life stability. In addition, the indexes of oil oxidation such as acid values, peroxide, and thiobarbituric acid were determined for the oil quality of products. Compositions of fatty acids and fragrant compounds were also analyzed. All microbial, physicochemical, and oil oxidation indexes of the products complied with the official regulations and industrial standards of Taiwan. Composition of fragrant compounds closely related with sensory characteristics and PUFAs composition were not degraded by the processing and storage. A new brand name, Hsiung-Chou, and the logo were established and the products were contracted to manufacturers for commercial production.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05432-1.
Keywords: Pacific saury; Products development; Shelf-life stability.
© Association of Food Scientists & Technologists (India) 2022.