냉장 저장 중 고등어(Scomber japonicus)의 선도 지표 개발을 위한품질 특성 평가
Assessment of Quality Changes in Mackerel Scomber japonicus During Refrigerated Storage: Development of a Freshness Indicator
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참고문헌
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초록
No freshness indicator for fish has yet been established. Thus, we investigated changes over time in mackerel quality in an effort to development useful indicators. Fresh whole mackerel Scomber japonicus were stored at 4°C immediately after capture and quality changes were evaluated every 3 days for a total of 15 days. Whole fish were divided into ventral parts (VPs) and dorsal parts (DPs); we measured the trimethylamine (TMA) and volatile basic nitrogen (VBN) levels, pH values, and color values in/of these parts. The TMA and VBN levels tended to increase during storage and the TMA changes in VPs were higher than those in DPs. In particular, the VP TMA content attained a maximum of 3.68 mg/100 g at 6 days, and the VBN content attained a maximum of 20.88 mg/100 g at 9 days, suggestive of initial fish spoilage. The pH ranged from 5.99–6.17 over the first 3 days and from 6.17–6.38 from days 6–15. Surface color changes on VPs and DPs were explored. Significant decreases in both VP lightness and yellowness were evident after 3 days. The data suggest that both TMA level and lightness of the color are valuable indicators of freshness in the initial stage of mackerel retail.
Abstract
No freshness indicator for fish has yet been established. Thus, we investigated changes over time in mackerel quality in an effort to development useful indicators. Fresh whole mackerel Scomber japonicus were stored at 4°C immediately after capture and quality changes were evaluated every 3 days for a total of 15 days. Whole fish were divided into ventral parts (VPs) and dorsal parts (DPs); we measured the trimethylamine (TMA) and volatile basic nitrogen (VBN) levels, pH values, and color values in/of these parts. The TMA and VBN levels tended to increase during storage and the TMA changes in VPs were higher than those in DPs. In particular, the VP TMA content attained a maximum of 3.68 mg/100 g at 6 days, and the VBN content attained a maximum of 20.88 mg/100 g at 9 days, suggestive of initial fish spoilage. The pH ranged from 5.99–6.17 over the first 3 days and from 6.17–6.38 from days 6–15. Surface color changes on VPs and DPs were explored. Significant decreases in both VP lightness and yellowness were evident after 3 days. The data suggest that both TMA level and lightness of the color are valuable indicators of freshness in the initial stage of mackerel retail.
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