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고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화

Changes in the physicochemical properties of olive flounder (Paralichthys olivaceus) fillets during storage in a high-voltage electrostatic field-refrigeration system

정민정|한아람|김병목|전준영|원승환|오성립|남종웅|고형범
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.10|Food Science and Preservation|제29권 제6호|pp. 884-894

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참고문헌

키워드

freshnessphysicochemical propertyolive flounderfish fillethigh-voltage electrostatic field
주제분류식품과학

초록

The effects of a high-voltage electrostatic field-refrigeration (HVEsF) system on the freshness of olive flounder fillets were investigated by evaluating the changes in the physicochemical properties of the fillets for 7 days. After the olive flounders had been euthanized, the fillets were obtained immediately and stored under four different conditions: -1℃ as a control (Con); -1℃ HVEsF system set to 3,500 V (H35); -1℃ HVEsF system set to 7,000 V (H70); and 4℃ (R). During the whole storage period, slight decreases and increases in pH were repeatedly performed in all the groups, and bacterial growth was inhibited at –1℃. The formation of volatile base nitrogen, trimethylamine, and hypoxanthine was significantly lower in H70 than in Con for 7 days (p<0.05). The cutting strength of H70 was maintained until day 3, while that of the other groups decreased drastically as the storage period increased. Overall, a -1℃ HVEsF system set to 7,000 V maintained the freshness of the fillets in the initial stages of storage.

Abstract

The effects of a high-voltage electrostatic field-refrigeration (HVEsF) system on the freshness of olive flounder fillets were investigated by evaluating the changes in the physicochemical properties of the fillets for 7 days. After the olive flounders had been euthanized, the fillets were obtained immediately and stored under four different conditions: -1℃ as a control (Con); -1℃ HVEsF system set to 3,500 V (H35); -1℃ HVEsF system set to 7,000 V (H70); and 4℃ (R). During the whole storage period, slight decreases and increases in pH were repeatedly performed in all the groups, and bacterial growth was inhibited at –1℃. The formation of volatile base nitrogen, trimethylamine, and hypoxanthine was significantly lower in H70 than in Con for 7 days (p<0.05). The cutting strength of H70 was maintained until day 3, while that of the other groups decreased drastically as the storage period increased. Overall, a -1℃ HVEsF system set to 7,000 V maintained the freshness of the fillets in the initial stages of storage.

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