• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.219-227
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• 1989

A new devised conductivity meter was used in the rapid and convinient determination of freshness of fish meats. Electric conductivity of frozen fishes like cod, tuna, flounder, Alaksa pollock were demonstrated about $6,100\pm200{\mu}u$ at the beginning of spoilage showed VBN content of $30\~35mg\%$ while that of fresh meat of yellow tail, rock trout, and mackerel were in the range of $5,100\~5,400{\mu}u$. The relationship between electric conductivity and freshness as measured by VBN content was direct proportion during the deterioration of fish meat. It was presumed that electric conductivity change of red muscled fish was more temperature dependence than that of white muscled fishes. $Q_{10}$ value of mackerel meat was about 2.34 at the temperature ranged from 15 to $30^{\circ}C(\pm1^{\circ}C)$). The electric conductivity obtained with conductivity meter could be a valuable criteria for the freshness test of fish meat determining in 10 seconds by handy compact portable meter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.737-742
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• 2016

This study examined changes in physicochemical indicators [K-value, lipid peroxide, and thiobarbituric acid reactive substances (TBARS)] in mackerel muscle during refrigerated storage at $4^{\circ}C$. Analyses were conducted every 3 days for 15 days. First, we visually observed changes in the mackerel. After 3 days, there were rapid changes in color and a rotten smell developed. The K-value of mackerel muscle was 4.21, 19.00, 42.13, 51.71, 71.19, and 80.34% on days 0, 3, 6, 9, 12, and 15, respectively; lipid peroxide level also increased, to 5.34, 5.44, 6.59, 7.29, 8.32, and 8.71 nmol/mL, respectively. TBARS increased from day 0 to 6, but did not change significantly after day 6 (0.98, 1.74, 2.73, 2.09, 1.86, and 1.93 mg Eq. malondialdehyde (MDA)/kg, respectively). The changes in K-value and lipid peroxide level demonstrated a loss of value as fresh food after day 6. The freshness of the stored mackerel had decreased by day 6 and mackerel stored for 9 days was less marketable.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.743-748
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• 2005

Histamine can be produced at early spoilage stage through decarboxylation of histidine in red-flesh fish by Proteus morganii, Hafnia alvei or Klebsiella pneumoniae. Allergic food poisoning is resulted from the histamine produced when the freshness of Mackerel degrades. Conversely it has been reported that there are bacteria which decompose histamine at the later stage. We isolated histamine decomposers from salted mackerel and studied the characteristics to help establish hygienic measure to prevent outbreak of salted mackerel food poisoning. All the samples were purchased through local supermarket. Histamine decomposers were isolated using restriction medium using histamine 10 species were selected. Identification of these isolates were carried out by the comparison of 16S rDNA partial sequence; as a result, we identified Pseudomonas putida strain RA2 and Halomonas marina, Uncultured Arctic sea ice bacterium clone ARKXV1/2-136, Halomonas venusta, Psychrobacter sp. HS5323, Pseudomonas putida KT2440, Rhodococcus erythropolis, Klebsiella terrigena (Raoultella terrigena), Alteromonadaceae bacterium T1, Shewanella massilia with homology of $100\%,{\;}100\%,{\;}99\%,{\;}99\%,{\;}99\%,{\;}99\%,{\;}100\%,{\;}95\%,{\;}99\%,{\;}and{\;}100\%$respectively. Turbidometry determination method and enzymic method were employed to determine the ability of histamine decomposition. Among those species Shewanella massilia showed the highest in ability of histamine decomposition. From these results we confirmed various histamine decomposer were present in salted mackerel product in the market.

• The Journal of Fisheries Business Administration
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• v.50 no.3
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• pp.17-29
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• 2019

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur. In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.

• 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.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.

• The Journal of Fisheries Business Administration
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• v.41 no.3
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• pp.59-78
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• 2010

This paper tries to apply the asymmetrical price transmission(APT) behavior observed in the agricultural industry to supply chains of the domestic fishery industry by a statistical manner. The fore mentioned asymmetrical price transmission refers to when price movements in the later stage of the supply chain do not move in a normal or symmetrical manner corresponding to price movements in the earlier stage of the supply chain. Therefore, when the earlier stage price increase and the later stage price increases to a larger degree, it is called positive(+) asymmetry and the opposite behavior is called negative(-) asymmetry. The study examines the data from domestic producers of three fresh fish types, hairtail, mackerel, and cuttlefish, and tries to examine the price asymmetry between the producer or farm, wholesaler, and retail prices via an APT test utilizing unit root, cointegration, and error correction model. The study found, hairtail wholesale and retail pricing bas a negative asymmetric relationship while mackerel has a negative asymmetric pricing relationship at the producer and retail levels of the supply chain. In the case of cuttlefish, all levels of the supply chain showed negative asymmetrical behavior in the supply chain price transmission, meaning the earlier stage price changes are more rapidly and greatly inputted in the later stage of the supply chain pricing. We believe that the reason why the analysis results show negative price asymmetry is due to the uniqueness of fishery products having an important variable such as freshness. If price increases are greater and quicker than price decreases, then consumer demand, which is sensitive to price increases will decrease and subsequently result in the increase of inventory levels, reducing profits for retailers. Also, frozen hairtail, mackerel, and cuttlefish will act as substitute goods to fresh fishery products. Therefore, fresh fishery products have a high demand of price elasticity. When prices increase, demand quickly decreases. Therefore the profit of wholesalers and retailers to decrease, I think this is the main reason of APT in the supply chain of Korea' s fisheries industry.

• Journal of Microbiology and Biotechnology
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• v.32 no.6
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• pp.808-815
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• 2022

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.131-139
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• 2024

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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.1
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• pp.60-64
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• 1999

The objective of this study was to manufacture the sea water cooling apparatus for fish hold storage to extend the freshness of fish. Using the sea water cooling apparatus manufactured, it makes observations on the physicochemical and sensual properties of mackerel such as ATP and its related compounds, K-value, VBN, TMA, TBA, salt-concentration and skin color through storage. The results of this investigation showed that the values of physicochemical properties such as ATP and its related compounds, K-value, VBN, TMA, TBA increased gradually during storage in sea water cooling apparatus manufactured and the changes of skin color was inhibited also. From these results, it could be suggested that developed sea water cooling apparatus is effective in shelf-life extension of fishes.