Sensor Gas Chromatography 시스템을 이용한 고등어(Scomber japonicas)의 신속한 신선도 평가 방법
Rapid Freshness Evaluation of Mackerel Scomber japonicus Using Sensor Gas Chromatography System
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초록
We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at 4°C for 12 days to create an environment similar to the natural decompositionprocess. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore,this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA infish during processing.
Abstract
We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at 4°C for 12 days to create an environment similar to the natural decompositionprocess. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore,this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA infish during processing.
참고문헌 (11)
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