저장온도와 포장방법에 따른 신선 수산물의 슈퍼칠링 유통방법 연구
A Study on Super-Chilling Distribution Methods for Fresh Sea Foods by Various Storage Temperatures and Packaging Techniqu
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초록
이 연구는 한국에서 생산되어 냉장유통되는 신선물에 슈퍼칠링기술을 적용하여 유통 기한을 연장하고 신선도를 유지하기 위한 방법을 찾기 위해 수행되었다. 각각 다른 온도 및 포장 방법으로 광어( Paralichthys olivaceus ) 및 흰다리새우( L it o p e n a e u s v a n n a m e i )를 각각 다른 온도 및 포장 방법을 적용하여 저장하면서 무게, 조직, pH, 미생물수, 색차분석 및 관능검사를 실시하여 비교하였다. 연구 결과, 광어와 생새우의 경우 –1℃에서 환경기체조절포장(MAP: Modified Atmosphere Packaging) 기술을 적용한 시료의 선도가 모든 면에서 가장 우수하였다. 즉, 온도관리와 결합된 슈퍼칠링기법을 수산물에 적용하는 것이 신선도 및 유통 기한 연장 측면에서 유리하다고 판단된다. 연구 결과는 적정한 슈퍼칠링 온도와 포장방법을 적용한 수산식품 신선유통의 가능성을 보여주어 매년 평균 30% 이상 고성장하는 가정간편식(HMR) 시장 등 콜드체인 관련시장 활성화에 기여할 것으로 기대한다.
Abstract
This study was conducted to find the proper temperature and packaging method for extending the shelf life and maintaining the freshness of fresh, raw seafood produced in Korea. The weight, texture, pH and sensory evaluations were examined while storing flatfish( P a r a li c h t h y s o li v a c e u s ) and white shrimp( L it o p e n a e u s v a n n a m e i ) at different temperature and packaging methods. Research has shown that Super-chilling combined with proper packaging technology is beneficial to fishery products in terms of freshness and extended shelf life. The findings will be used to find a suitable packaging method for fresh seafood and to commercialize the super-chilling technique.
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