레몬 추출물을 첨가한 기체 치환 포장(Modified Atmosphere Packaging) 생굴(Crassostrea gigas)의 품질 특성
Quality Characteristics of Raw Oysters Crassostrea gigas in Modified Atmosphere Packaging (MAP) with Lemon Extract
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초록
Raw oysters Crassostrea gigas are highly susceptible to microbiological and biochemical alterations, owing to their high moisture content and delicate muscle structure. This study aimed to evaluate the efficacy of lemon extract and modified atmosphere packaging (MAP) in preserving oyster quality during storage. The experimental design comprised of three groups: Normally packaged oysters (NPO), MAP-stored oysters (MAPO), and lemon extract with MAP-stored oysters (MAPLO). Key quality parameters, including pH, glycogen content, soluble protein, turbidity, and volatile basic nitrogen, were analyzed for various storage durations at 4, 10, and 20°C for each group. These findings revealed that MAPLO effectively maintained oyster quality and mitigated undesirable sensory concerns, particularly the off-flavors that are typically associated with MAP. These results indicate that the combined application of lemon extract and MAP is a promising strategy for preserving the freshness and organoleptic attributes of oysters. Furthermore, these findings highlight the potential of extending this methodology to enhance the shelf life and quality of diverse seafood products.
Abstract
Raw oysters Crassostrea gigas are highly susceptible to microbiological and biochemical alterations, owing to their high moisture content and delicate muscle structure. This study aimed to evaluate the efficacy of lemon extract and modified atmosphere packaging (MAP) in preserving oyster quality during storage. The experimental design comprised of three groups: Normally packaged oysters (NPO), MAP-stored oysters (MAPO), and lemon extract with MAP-stored oysters (MAPLO). Key quality parameters, including pH, glycogen content, soluble protein, turbidity, and volatile basic nitrogen, were analyzed for various storage durations at 4, 10, and 20°C for each group. These findings revealed that MAPLO effectively maintained oyster quality and mitigated undesirable sensory concerns, particularly the off-flavors that are typically associated with MAP. These results indicate that the combined application of lemon extract and MAP is a promising strategy for preserving the freshness and organoleptic attributes of oysters. Furthermore, these findings highlight the potential of extending this methodology to enhance the shelf life and quality of diverse seafood products.
참고문헌 (26)
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