Restructured mackerel steak (RMS) was prepared by steam-cooked mackerel minces and frozen pollack surimi. The frozen pollack surimi was used as a binder. When mixing 30-70% surimi into the steam-cooked mackerel minces, the panel acceptability of RMS were not significantly different (P>0.05). When surimi was added above 60%, the RMS would lose the muscle fiber texture. The effects of six additives on the acceptability of RMS were also investigated. When 2-8% low protein flour, 2-8% salad oil, 0-20% garlic, 0-30% vegetable mixture or 0-30% bacon were mixed into RMS respectively, no significant difference in acceptability was found among RMS. However, over 2% black pepper being mixed in RMS, the acceptability was significantly decreased (P<0.05). In addition, the different formation methods of RMS were compared, and the results showed that the methods using krehalon film or battered and breaded were better than that of collagen film. Moreover, no significant difference was found between the products prepared using raw mackerel caught by long line and purse seine.
Key words: Mackerel, Restructured steak, Panel acceptability