KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Effect of Modified Atmosphere Packaging on Quality Preservation of Mackerel Fillets

고등어 필렛의 품질유지에 미치는 변형기체포장의 효과

  • Eo Jin Park (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Su Chan Kim (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Duck Soon An (Department of Pharmaceutical Engineering, Kyungnam University)
  • 박어진 (경남대학교 제약공학과) ;
  • 김수찬 (경남대학교 제약공학과) ;
  • 안덕순 (경남대학교 제약공학과)
  • Received : 2024.05.14
  • Accepted : 2024.07.09
  • Published : 2024.08.31
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Abstract

In Korea, mackerel is the most preferred red fish commodity and has been increasingly consumed in chillstored fresh state rather than in frozen or salted fish. Modified atmosphere packaging (MAP) technology as a replacement of air with low O2 and high CO2 concentration gas was applied in this study to preserve its freshness. Four MAP conditions of CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40), and CO2(30):O2(0):N2(70) were compared in quality preservation effect with air package used as Control. Three hundred grams mackerel fillets packaged in gas barrier tray were stored for duration of 10 days at 5℃. Quality was assessed in total aerobic bacterial count, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), peroxide value (POV), texture, and surface color. High CO2 concentration MAPs (CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), and CO2(60):O2(0): N2(40)) inhibited total aerobic bacteria growth in the fish fillets. MAPs of high CO2 concentration with O2 containment (CO2(60):O2(30):N2(10) and CO2(60):O2(5):N2(35)) showed a low TVB-N content through the storage. The treatments containing O2 above 20% (Control and CO2(60):O2(30):N2(10)) showed more accelerated increases in TBARS and POV than other treatments. The visual appearance was better for fillets in the packages of CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40), and CO2(30):O2(0):N2(70) than for those of other treatments. The MAPs of CO2(60):O2(5):N2(35) and CO2(60):O2(0):N2(40) are expected to be effective in keeping the freshness of mackerel fillets.

MAP(변형기체포장)가 고등어 필렛의 품질유지에 미치는 효과를 5℃에서 10일 동안 저장하면서 확인하였다. 포장내 CO2 농도가 높은 CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40)의 MA 조건에 포장된 고등어 필렛에서 총 호기성균 증식 억제 효과가 있었다. 포장내 CO2 농도가 높으면서 O2를 함유하고 있는 CO2(60):O2(30):N2(10)와 CO2(60):O2(5):N2(35)의 MA 조건에서 총 휘발성 염기질소 함량이 낮았다. 지질의 산패도를 나타내는 POV와 TBARS 함량은 포장 내 O2 함량이 높은 CO2(60):O2(30):N2(10)의 MA 조건에서 높은 수치를 보였으며, 이때 고등어의 외관적 색변화도 빨라지는 것으로 확인되었다. 종합적으로 검토해 본 결과, CO2(60):O2(5):N2(35)과 CO2(60):O2(0):N2(40)의 MAP 조건이 고등어 필렛의 품질유지에 효과가 있는 것으로 보인다.

Keywords

Acknowledgement

본 연구는 해양수산부 수산물 신선유통 스마트 기술개발사업에 의하여 이루어졌으며 연구비 지원에 감사드립니다(#1525011894).

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