Effect of Packaging Method on the Storage Stability of Filleted Mackerel Products

포장방법이 고등어제품의 저장성에 미치는 영향

  • 조길석 (농수산물유통공사 종합식품연구원) ;
  • 김현구 (농수산물유통공사 종합식품연구원) ;
  • 강통삼 (농수산물유통공사 종합식품연구원) ;
  • 신동화 (농수산물유통공사 종합식품연구원)
  • Published : 1988.02.01


To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.