굴의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계
Relationship of pH, Glycogen, Soluble Protein, and Turbidity between Freshness of Raw Oyster, Crassostrea gigas
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초록
We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10,and 20°C. The pH of oysters stored at 5°C dropped to 5.81 after 10 days of storage, while that of oysters at 10°C and20°C dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at 5°Cdecreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at 10°C decreased to 351.49 mg/100 gafter 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters didnot exceed 6 log CFU/g after 10 days of storage at 5°C, but that of oysters at 10°C did so after 8 days. Additionally,the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis,where the first principal component (55.03%–57.24%) and second principal component (42.76%–44.97%) describedmost variation. The first principal component included the pH of oysters and packing water, and the glycogen contentof oysters. A Pearson correlation between the first two principal components had a higher R value than that betweenother components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found thatsoluble protein content was significantly associated with a lower pH and glycogen content.
Abstract
We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10,and 20°C. The pH of oysters stored at 5°C dropped to 5.81 after 10 days of storage, while that of oysters at 10°C and20°C dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at 5°Cdecreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at 10°C decreased to 351.49 mg/100 gafter 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters didnot exceed 6 log CFU/g after 10 days of storage at 5°C, but that of oysters at 10°C did so after 8 days. Additionally,the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis,where the first principal component (55.03%–57.24%) and second principal component (42.76%–44.97%) describedmost variation. The first principal component included the pH of oysters and packing water, and the glycogen contentof oysters. A Pearson correlation between the first two principal components had a higher R value than that betweenother components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found thatsoluble protein content was significantly associated with a lower pH and glycogen content.
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