• 수산해양교육연구
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• 제27권4호
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• 한국수산과학회지
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• 제55권5호
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• pp.670-680
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• 2022

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

• 한국수산과학회지
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• 제56권6호
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• 한국식품과학회지
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• 제30권5호
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• pp.993-999
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• 1998

어육의 화학적 선도지표로는 사후의 경과 시간에 따라 $K_i$값과 biogenic amines, trimethylamine (TMA), 휘발성 염기질소(VBN) 등의 함량이 이용되고 있다. 이 중 $K_i$값은 초기 선도지표로 활용가능하며 신뢰성이 우수하여 어육 등의 선도측정에 간편하게 사용할 수 있다. 본 실험에서는 2종의 냉장 및 냉동어육에 대하여 $K_i$값과 biogenic amines, TMA 및 VBN 함량을 측정하였다. 대개의 시료에서 $K_i$값은 $7.8{\sim}43.6%$범위에 있었으며, 오징어, 굴, 대구, 수조기, 우럭은 $K_i$값이 높은 어종으로 나타났다. 한편 putrescine 등의 biogenic amines은 시료 중에서 검출되지 않았고, TMA 함량과 휘발성 염기질소 함량 사이에는 양의 상관관계(r=0.894)가 인정되었다.

• 한국식품영양과학회지
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• 제2권1호
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• pp.49-54
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• 1973

Ever-Fresh(주성분(主成分) : kusayate) 처리(處理)가 붕장어, 보리새우, 학꽁치, 빙장중(氷藏中)의 선도유지(鮮度維持)에 미치는 효과(效果)를 실험(實驗)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. K치(値)는 붕장어, 학꽁치 및 보리새우의 사후(死後) 초기(初期)의 신선도(新鮮度)를 판정(判定)하는 좋은 지표(指標)가 될 수 있다. 2. 보리새우의 사후(死後) 초기(初期)의 선도판정(鮮度判定)에는 VB-N도 좋은 지표(指標)가 될 수 있다. 3. Ever-Fresh 처리(處理)는 붕장어, 학꽁치, 보리새우의 빙장(氷藏) 초기(初期)의 선도유지(鮮度維持)에 효과(效果)가 있었다. 4. Ever-Fresh 처리(處理)는 보리새우 빙장(氷藏) 초기(初期)의 산화방지(酸化防止) 효과(效果)가 있었다.

• 대한가정학회지
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• 제18권4호
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• pp.87-94
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• 1980

This study was carried out to make a comparison between iced and partial freezing of bastard, yellow tail, poragy, pomfret that were generally used for Sashimi and the results that measured k-value, VB-N, TMA-N were measured and the results are as follows : 1. Regardless of the kinds of fish, freshness is better preserved in partial freezing than in iced storage. 2. In Bastard, Yellow tail When iced its freshness estimation index its K-value rose above 20% after 4 days of storage. When stored partially frozen, its K-value reached 20% after 8 days. 3. Porgy when iced, its K-value reach 20% after 6 days of storage. But when stored partially frozen, its K-value could be prolonged until 9 days with same degree. Porge was preserved for the longest time among the four fishes. 4. Pomfret When iced during 4 days and stored partially frozen during 6 days, their K-value reached about 20% Pomfret was preserved for the shortest time among the four fishes. 5. According to the kinds of fish, the results that measured VB-N, TMA-N, total bacteria have some differences, but the method of partial freezing was superior to iced storage.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1992년도 한국자동제어학술회의논문집(국내학술편); KOEX, Seoul; 19-21 Oct. 1992
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• pp.272-275
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• 1992

Recently, the digital circuit technique has had great success and gained importance in all industries. For the measurement of degree of freshness of plant and animal's tissue, many devices has been developed. But it's data was inaccurate and it had difficulty in making database because it was depend on analog circuit technique. The purpose of this paper is the development of a device based on digital circuit for measurement of freshness degree of wet fish such that its accuracy is very trustworthy and it can be measured in a short time. The device is developed by using micro-computer with some interface modules of A-D/D-A converter and digital circuit with IC modules and its effectiveness has been evaluated through two experimental results of electrical Q-value test and chemical K-value test.

• Bulletin of the Korean Chemical Society
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• 제31권11호
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• pp.3084-3092
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• 2010

This paper describes the development of an automated, hand-held sensor for the fast assessment of seafood freshness. The sensor developed here combined: an array-based chemical sensor, composed of incrementally different conducting polymer elements deposited on a small chip; a highly sensitive, custom-made electronics for the detection of very small signal changes; precise temperature control of the sensor chamber; and an on-board microcontroller for data collection, storage, automation, and analysis. The instrument was used to successfully test seafood samples with different degree of freshness and spoilage. A linear relationship between microbiological count and e-Nose signal for three different fish fillet was developed. Once the linear relationship is included into the hand-held unit software, the e-Nose signal can be used for assessment of seafood freshness without performing the microbiological count technique.

• 수산해양교육연구
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• 제20권1호
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• 한국수산과학회지
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• 제22권5호
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• pp.219-227
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• 1989

효율적이고 신속한 어육의 선도측정을 위하여 시중에 유통되고 있는 몇가지 주요어종을 선정하여 이들의 선도를 저장온도에 따른 전기전도도 (electric conductivity)를 교류용 Kohlraush bridge, Wien bridge를 사용하여 제작한 Conductivity meter로 측정하여 다음과 같은 결과를 얻었다. 1. 냉동어육의 해동후 부패초기의 electric conductivity는 $6,100\pm({\mu}u/cm)$이었고 비동결어육인 방어와 쥐노래미 및 고등어의 부패초기 electric conductivity는 $20^{\circ}C$에서 $5,100\~5,400({\mu}u/cm)$로 냉동육에 비하여 약 $1,000({\mu}u/m)$낮았다. 2. VBN과 electric conductivity는 정상관관계를 가지며 부패초기 electric conductivity값이 나타났을 때의 VBN은 $30\~35mg\%$였다. 3. 적색육어인 고등어는 백색육보다 사후 시간의 경과와 더불어 electric conductivity의 온도의존성이 크다는 것을 알았다. 4. 고등어육의 electric conductivity를 $15^{\circ}C(\pm1^{\circ}C),\;20^{\circ}C(\pm1^{\circ}C),\;30^{\circ}C(\pm1^{\circ}C)$에서 저장시간과 관계를 측정, 온도계수 $Q_{10}=2.34$를 얻어 실측값과 유사함을 확인하였다. 5. 어류의 선도를 측정하는데 10초 내외의 짧은 시간에 비교적 정확한 결과를 얻을 수 있고 어육의 선도변화에 영향을 주는 요인들을 포괄적으로 지시하는 휴대용 Electric conductivity meter는 그 효용성이 높을 것으로 기대된다.