Preferences help
enabled [disable] Abstract
Number of results
2019 | 25 | 199-219
Article title

Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)

Title variants
Languages of publication
Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
Physical description
  • Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia
  • Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia
  • Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia
  • Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia
  • [1] Alasalvar, C., Taylor, K.D.A., Shahidi, F. 2005. Comparision of Volatil of Cultured and Wild Sea Bream (Sparusa uratus) during Storage in Ice by Dynamic Headspace Analysis/ Gas Chromatography – Mass Spectrometry. J. Agric. Food Chem. 53: 2616-2622
  • [2] Chung, H.Y., Yung, I.K.S., Ma, W.C.J and Kim J. 2002. Analysis of volatile components of frozen and dried scallops (Patinopecten yessoensis) by gas chromatography / mass spectrometry. Food Research International 35: 43-53
  • [3] Guillen M, Errecalde M. 2002. Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Onchorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry. Journal of the Science of Food and Agriculture 82: 945-952
  • [4] Caca Oktavera, Izza Mahdiana Apriliani, Herman Hamdani, Kiki Haetami, Capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran water. World Scientific News 125 (2019) 252-259
  • [5] Liu, J.K, Zho, S.M and Xiong S.B. 2009. Influence of Recooking on Volatile and Non-Volatile Compounds Found in Silver Carp Hypopthalmihthys molitrix. Fish Science 75: 1067-1075
  • [6] Mohamed, H.N, Man, Y.C, and Yokoyama, S. 2012. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS. Journal Molecules 17(5): 5062-5080. doi: 10.3390/molecules17055062
  • [7] C.O. Mohan, C.N. Ravishankar, T.K. Srinivasa Gopal, K. Ashok Kumar, K.V. Lalitha. Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage. Food Research International Volume 42, Issue 3, April 2009, Pages 411-416.
  • [8] Richard G. Dudley, Arundhati Prabhakar Aghanashinikar, Edward B. Brothers. Management of the Indo-Pacific Spanish mackerel (Scomberomorus commerson) in Oman. Fisheries Research Volume 15, Issues 1–2, October 1992, Pages 17-43.
  • [9] Rubén H. Roa-Ureta. Stock assessment of the Spanish mackerel (Scomberomorus commerson) in Saudi waters of the Arabian Gulf with generalized depletion models under data-limited conditions. Fisheries Research Volume 171, 68, November 2015, Pages 68-77.
  • [10] A. H. S. Al‐Hosni, S. M. Siddeek. Growth and mortality of the narrowbarred Spanish Mackerel, Scomberomorus commerson (Lacepède), in Omani waters. Fisheries Management and Ecology Volume 6, Issue 2 April 1999 Pages 145-160
  • [11] Morteza Eighani, Seyed Yousef Paighambari, Bent Herrmann and Jordan Feekings, Effect of bait type and size on catch efficiency of narrow-barred Spanish mackerel (Scomberomorus commerson) in the Persian Gulf handline fisheries, Fisheries Research, 199, (32), (2018).
  • [12] Ana Mansourkiaei, Pargol Ghavam Mostafavi, Seyed Mohammad Reza Fatemi, Farhad Kaymaram and Ali Nazemi, Phylogenetic relationships of Scomberomorus commerson using sequence analysis of the mtDNA D-loop region in the Persian Gulf, Oman Sea and Arabian Sea, International Aquatic Research, 8, 2, (137), (2016).
  • [13] Ali Fakhri, Hakimeh Fekrandish, Abdolrahim Pazira and Alireza Rastgoo, Length-Weight Relationship and Growth Parameters of Kingfish (Scomberomorus commerson) in the North of the Persian Gulf, Journal of Fisheries and Aquatic Science, 10, 6, (592), (2015).
  • [14] A. Govender, H. Al-Oufi, J.L. McIlwain and M.C. Claereboudt, A per-recruit assessment of the kingfish (Scomberomorus commerson) resource of Oman with an evaluation of the effectiveness of some management regulations, Fisheries Research, 77, 2, (239), (2006). S. Ben Meriem, A. Al‐Marzouqi and
  • [15] J. Al‐Mamry, Fisheries exploitation pattern of narrow‐barred Spanish mackerel, Scomberomorus commerson, in Oman and potential management options, Journal of Applied Ichthyology, 22, 3, (218-224), (2006).
  • [16] Lynne van Herwerden, Jenny McIlwain, Hamed Al-Oufi, Wahida Al-Amry and Alejandro Reyes, Development and application of microsatellite markers for Scomberomorus commerson (Perciformes; Teleostei) to a population genetic study of Arabian Peninsula stocks, Fisheries Research, 79, 3, (258), (2006).
  • [17] M.R. Claereboudt, J.L. McIlwain, H.S. Al-Oufi and A.A. Ambu-Ali, Patterns of reproduction and spawning of the kingfish (Scomberomorus commerson, Lacépède) in the coastal waters of the Sultanate of Oman, Fisheries Research, 73, 3, (273), (2005).
  • [18] Zohrah Haji Sulaiman, Jennifer R. Ovenden. Population genetic evidence for the east–west division of the narrow-barred Spanish mackerel (Scomberomorus commerson, Perciformes: Teleostei) along Wallace’s Lin. Biodiversity and Conservation February 2010, Volume 19, Issue 2, pp 563–574
  • [19] Collette BB, Russo JL (1984) Morphology, systematics and biology of the Spanish mackerel (Scomberomorus, Scombridae). Fish Bull 82: 545–692
  • [20] Hoolihan JP, Anandh P, van Herwerden L (2006) Mitochondrial DNA analyses of narrow-barred Spanish mackerel (Scomberomorus commerson) suggest a single genetic stock in the ROPME area (Arabian Gulf. Gulf of Oman and Arabian Sea). ICES J Mar Sci 63: 1066–1074
  • [21] Jones MR, Torgensen T (1988) Late quaternary evolution of Lake Carpentaria on the Australia-New Guinea continental shelf. Aust J Earth Sci 35: 313–324
  • [22] McPherson GR (1992) Age and growth of narrow-barred Spanish mackerel (Scomberomorus commerson Lacepede, 1800) in north-eastern Queensland waters. Aust J Mar Freshwat Res 43: 1269–1282
  • [23] van Herwerden L, Mcllwain J, Al-Oufi H, Al-Amry W, Reyes A (2006) Development and application of microsatellite markers for Scomberomorus commerson (Perciformes; Teleostei) to a population genetic study of Arabian Peninsula stocks. Fish Res 79: 258–266
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.