• Title/Summary/Keyword: 고등어 신선도

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Storage Effects of Seawater and Tapwater Ice For Freshness of Mackerel(Scomber japonicus) (고등어 신선도 유지를 위한 해수와 담수 얼음의 저장효과)

  • Lee, Nahm-Gull
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.4
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    • pp.860-869
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    • 2020
  • This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore, through the chemical analysis method in seawater slurry ice(SS), sea water cube ice(SC), tap water slurry ice(TS) and tap water cube ice(TC). Among each ice mass, bacteria were below the drinking water standard and ammonia nitrogen was over the threshold of 11 mg/l in sea water. The turbidity of the seawater was severe compared to that of fresh water. Proximate compositions showed 72.7% moisture content, 20.5% protein, 5.25% lipid, and 1.3% ash content. Sea slurry ice was kept low in pH compared with fresh water ice. VBN increases were inhibited in all reservoirs at the beginning of the storage. Generally Sea ice was kept lower VBN value than the fresh water ice.

Application of ATP Bioluminescence Assay for a Rapid Estimation of Microbial Levels in Mackerel(Scomber japonicus) (고등어 표피의 미생물 오염도 신속측정을 위한 ATP Bioluminescence assay)

  • Oh, Se-Wook;Jo, Jin-Ho;Lee, Nam-Hyouck
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1345-1348
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    • 1999
  • The utility of a bioluminescence adenosine triphosphate(ATP) assay method for estimating bacterial levels in mackerel(Scomber japonicus) was investigated. Mackerel was stored at $1^{\circ}C$ throughout 10 days and its RLU(relative light unit) and APC(aerobic plate count) was determined. The ATP bioluminescence assay was validated during the storage of 32 samples, resulting in an agreement between the ATP assay and standard plate count methods of over 90% credibility. Therefore, ATP bioluminescence assay was considered as a rapid and near real-time means in estimating the microbial load on mackerel skin.

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Effects of freezing-storage temperature on the shelf life of mackerel fish (냉동 저장 온도가 고등어의 저장성에 미치는 영향)

  • Joo, So Young;Park, Jeong Ah;Hwang, Hyun Jung;Kim, Seo Jin;Choi, Jeong In;Ha, Joo Young;Cho, Mi Sook
    • Korean Journal of Food Science and Technology
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    • v.48 no.6
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    • pp.536-541
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    • 2016
  • The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness ($L^*$), redness ($a^*$), yellowness ($b^*$) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at -20, -5, and $-1^{\circ}C$, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at $-1^{\circ}C$ (r=0.949), $-5^{\circ}C$ (r=0.919), and $-20^{\circ}C$ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at $-1^{\circ}C$, more than 51 days when stored at $-5^{\circ}C$, and about 2 months when stored at $-20^{\circ}C$.

Processing of Functional Mackerel Fillet and Quality Changes during Storage (기능성 고등어 Fillet제조 및 저장 중 품질 변화)

  • 신석우;장미순;권미애;서호준
    • Food Science and Preservation
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    • v.11 no.1
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    • pp.22-27
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    • 2004
  • In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels (직화구이와 급랭가공법을 이용한 고등어 제품의 성분 분석 및 관능적 특성 검토)

  • Lim, Ho-Jeong;Kim, Mi So;Yoo, Hak Soo;Kim, Jae-Kyeom;Shin, Eui-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.3
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    • pp.452-459
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    • 2016
  • Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage (녹차 및 연잎 열수추출물 처리가 염장고등어의 저장 중 품질특성에 미치는 영향)

  • Nam, Ki-Ho;Jang, Mi-Soon;Lee, Doo-Seog;Yoon, Ho-Dong;Park, Hee-Yeon
    • Food Science and Preservation
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    • v.18 no.5
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    • pp.643-650
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    • 2011
  • This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

Studies on Cnidium officinale As Natural Spices (천궁의 향신료로서의 이용 연구)

  • 이지혜;정미숙;이미순
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.13-19
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    • 2002
  • This study was performed to develop natural spices using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants, Cnidium of officinale is a perennial plant of the Umbelliferae family and is widely distributed in Korea. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale were investigated by sensory evaluation. The overall acceptances of fresh Cnidium officinale were the highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor of cooked pork and fish were significantly reduced by the addition of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper.

Monitoring of Chilled Fish Quality by Using Time-Temperature Integrator (TTI): Application at a Mock Store (시간-온도이력 지시계(TTI)에 의한 냉장 생선의 품질 모니터링: 모의상점에 적용)

  • Park, Soo Yeon;Kang, Jin Won;Choi, Jung Hwa;Kim, Min Jung;Lee, Man Hi;Jung, Seung Won;Lee, Seung Ju
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.20 no.3
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    • pp.91-96
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    • 2014
  • TTI was applied to monitor the quality changes of fish displayed at a mock store. Chilled fishes were displayed with TTI on a styrofoam box filled with crushed ice. The ice was periodically refilled to maintain the fish freshness. The color of TTI and the qualities of mackerel and Alaska pollack were measured during displaying. VBN and Pseudomonas spp. were used as the quality factors of mackerel and Pollack, respectively. The spoilage time was regarded as when the factors reached their critical levels. The fishes were spoiled when the color of TTI reached an end-point. It was therefore found out that it is possible to predict the fish spoilage by observing the TTI color change.

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