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시판 보냉팩 및 스티로폼 박스 상온 유통시 효율적인 수산물 선도지표 설정

Establishment of Effective Freshness Indicators for Seafood During Room-Temperature Distribution Using Commercial Cold Packs and Styrofoam Boxes

허민수|이정석|이지운
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2022.10|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제55권 제5호|pp. 670-680|DOI https://doi.org/10.5657/KFAS.2022.0670

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참고문헌

키워드

Cold packFreshness indicatorRoom-temperature distributionSeafood qualityStyrofoam box
주제분류수산학

초록

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25°C. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

Abstract

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25°C. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

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시판 보냉팩 개수에 따른 진공포장 냉동 넙치(Paralichthys olivaceus) 및 고등어(Scomber japonicus) 필렛의 상온유통 중 선도유지능 비교평가김진, 김소희, 박신영, 이정석, 이지운, 전은비, Pantu Kumar Roy한국수산과학회 · 한국수산과학회지2023 · 제56권 제6호냉장 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 제6호갈치(Trichiurus lepturus)의 선도 판정을 위한 관능평가 및 화학적 분석에 따른 품질 평가고지윤, 김성희, 김현재, 설다은, 양지영, 유정완, 이양봉한국수산과학회 · 한국수산과학회지2019 · 제52권 제6호저장온도와 포장방법에 따른 신선 수산물의 슈퍼칠링 유통방법 연구김미영, 김종경, 양수정한국로지스틱스학회 · 로지스틱스연구2019 · 제27권 제4호명태의 보관시간에 따른 품질 예측 모델링김대욱, 김선봉, 심수동, 안수림, 이다선, 이승주, 이양봉, 홍광원한국수산과학회 · 한국수산과학회지2010 · 제43권 제3호고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화고형범, 김병목, 남종웅, 오성립, 원승환, 전준영, 정민정, 한아람한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제6호

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