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Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

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키워드

주제분류생물학

초록

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

Abstract

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

참고문헌 (44)

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관련 논문AI추천

Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage안동현, Jeong So-Mi, Kang Woo-Sin, Kim Han-Ho, Kim Su-Ryong, Lee Ga-Hye, Lee Ji-Eun, Ryu Si-Hyeong, XU Xiaotong한국미생물·생명공학회 · Journal of Microbiology and Biotechnology2021 · 제31권 제12호Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce박상현, 박재남, 변의백, 변의홍, 성낙윤, 손희숙, 송범석, 윤민철, 한인준한국수산과학회 · Fisheries and Aquatic Sciences2015 · 제18권 제2호냉장 저장 중 고등어(Scomber japonicus)의 선도 지표 개발을 위한품질 특성 평가김고은, 김민주, 김영민, 남택정, 박선희, 박소영, 안동현, 이주운, 장명기, 최재혁, 최현덕, 홍창욱, 김꽃봉우리한국수산과학회 · 한국수산과학회지2016 · 제49권 제6호감마선 조사 오징어 순대의 상온저장성 및 품질김동현, 김재훈, 김현지, 도상룡, 변명우, 선우찬, 안동현, 이주운, 정다현, 정슬아, 정희예, 김꽃봉우리한국수산과학회 · 한국수산과학회지2012 · 제45권 제5호Sensor Gas Chromatography 시스템을 이용한 고등어(Scomber japonicas)의 신속한 신선도 평가 방법김고은, 남택정, 박가령, 안동현, 이민경, 장명기, 최재혁, 최정욱, 홍창욱, 김꽃봉우리한국수산과학회 · 한국수산과학회지2017 · 제50권 제6호초정수압 처리에 의한 고등어(Scomber japonicus)육 중의히스타민 생성 억제 효과강보경, 김동현, 김민지, 김보람, 박시우, 박원민, 박홍민, 변명우, 안동현, 정슬아, 김꽃봉우리한국수산과학회 · 한국수산과학회지2013 · 제46권 제6호

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