Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Sliced Raw-fish Washed by Different Methods during Storage

세척방법에 따른 생선회의 저장 중 품질특성

  • Oh, Seung-Hee (Department of Diet and Culinary Art, Pohang College) ;
  • Jung, Yoo-Kyung (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu) ;
  • Kim, Su-Hyun (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu)
  • 오승희 (포항1대학 다이어트과학계열 식품영양) ;
  • 정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 김수현 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at $10^{\circ}C$ were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.

여러 가지 세척제(A; 수돗물, B; 옥수, C; 0.2% chitosan-ascorbate(CA), D; 0.03 ppm 오존수, E; 1.5% 식초를 함유하는 옥수, F; 1.5%식초와 CA를 함유하는 옥수)로 세척한 넙치회와 우럭회를 $10^{\circ}C$에서 저장(DS) 및 $-20^{\circ}C$서 7일간 동결한 후 $10^{\circ}C$에서 저장(TS)하면서 저장성을 조사하였다. DS는 TS에 비하여 pH와 산도의 변화가 적었다. 저장 3일째 DS 넙치회의 경우, 대조구(A)의 총균수(log cfu/g)는 6.7로 당일 5.8에 비하여 약 1 log cycle이 증가하였으나 B는 5.50, C는 3.23, D는 4.90, E는 2.40, F는 1.77로 처리직후에 비하여 감소하거나 유지하는 경향을 나타내었으며, 감균효과는 DS와 TS 모두 F > E > D > C > B > A 순이었고 우럭회에서는 F > E > C > D > B > A 순이었다. 텍스쳐는 넙치회와 우럭회 다 같이 전반적으로 TS가 DS보다 경도와 씹힘성이 좋았다. TS에서 C가 텍스쳐에 미치는 효과는 넙치에서는 크지 않았으나 우럭에서는 비교적 양호한 결과를 나타내었다. DS의 경우, 외관은 B, C 및 D가 A보다 양호하였으며 신선한 정도도 외관과 대체적으로 유사하였다. 비린내는 A > B > F > E > D > C의 순으로 낮았다. 종합적 기호도는 넙치회와 우럭회 모두 C에서 높은 경향을 보였다. TS의 경우, 외관은 넙치회에서는 B가, 우럭회에서는 C가 양호하였다. 신선한 정도는 넙치회에서는 D > C > B > A > E > F순, 우럭회에서는 D > C > B > A > E > F순이었다. 비린내는 넙치회 우럭회 모두 D에서 가장 낮았으며, 종합적 기호도도 모두 D에서 가장 양호하였다.

Keywords

References

  1. Sung, K.H., Chae, K.Y. and Hong, J.S. (2006) Changes by rigor mortis of flounder, seabream with different storage time and quality characteristics of sushi making. J. East Asian Soc. Dietary Life, 16, 438-446
  2. Shim, K.B., Lee, G.B., Kim, T.J. and Cho, Y.J. (2003) Improvement of sliced raw fish texture I. Effect of cold brine temperature on sliced raw fish texture. J. Korean Fish Soc., 36, 69-73
  3. Kim, C.R., Kim, J.S., Koh, D.H., Choi, W.J., Lee, K.R., Kang, U.J. and Kim, K.H. (1998) Microbiological evaluation of refrigerated flat-fish treated with organic acids. Korean J. Food Nutr., 11, 329-333
  4. Kim, K.H. and Kim, C.R. (1998) Physical and chemical evaluations of refrigerated flatfish treated with organic acids. Korean J. Food Nutr., 11, 334-339
  5. Seo, J.K., Kim, E.J., Park, N.G., Kim, E.H., Chung, J.K., Hwang, E.Y. and Ryu, H.S. (1999) Biological activities of hydrocooked bastard halibut extracts. J. Korean Soc. Food Sci. Nutr., 28, 691-697
  6. Shin, W.C., Song, J.C. and Choe, S.Y. (2005) Effect of packing method on physico-chemical properties of chilled plaice muscle. Korean J. Food Nutr., 18, 168-174
  7. Lee, K.H. and Lee, Y.S. (1999) Muscle quality of cultured and wild red sea bream(Pagrosomus auratus). Korean J. Soc. Food Sci., 15, 639-644
  8. Muzzarelli, R.A.A., Tanfani, F. and Emanuelli, M. (1984) Chelating derivatives of chitosan obtained by reaction with ascorbic acid. Carbohydr. Polym., 4, 137-151 https://doi.org/10.1016/0144-8617(84)90020-1
  9. Kanauchi, O., Deuchi, K., Imasato, Y., Shizukuishi, M. and Kobayashi, E. (1994) Mechanism for the inhibition of fat digestion by chitosan and for the synergistic effect ascorbate. Biosci. Biotech. Biochem., 59, 786-790
  10. Zoldners, J., Kiseleva, T. and Kaiminsh, I. (2005) Influence of ascorbic acid on the stability of chitosan solutions. Carbohydr. Polym., 60, 215-218 https://doi.org/10.1016/j.carbpol.2005.01.013
  11. Brown, M.S. and Goldstein, J.L. (1991) Drugs used in the treatment of hyperlipoproteinmias. In the Pharmacological Basis of Therapeutics. Hardman, J.G., Limbird, L.E. and Gilman, A.G. eds. Pergamon Press, New York, p.888
  12. Kim, S.D. (2007) Preparation of chitosan-ascorbate powder and its containing products enhanced with antioxidant activity, antimicrobial, and heat and pH stability, Korean Patent No. 10-0711109
  13. Yang, B.G., Lee, J, Kim, S.H. and Jeon, Y.J. (2004) Antimicrobial effect of chitosan and chito-oligosaccharides against bacterial diseases of cultured flounder. J. Korean Soc. Food Sci. Nutr., 33, 236-243 https://doi.org/10.3746/jkfn.2004.33.2.236
  14. Kim, S.D., Park, M.J. and Lee, Y.K. (2000) Effect of ozone water on pesticide- residual contents of soybean sprouts during cultivation. Korean J. Food Sci. Technol., 32, 277-283
  15. Shin, W.C., Song, J.C., Choe, S.Y. and Kim, M.S. (2003) Effects of packaging method on quality of chilled plaice muscle. J. Korean Soc. Food Sci. Nutr., 32, 1292-1296 https://doi.org/10.3746/jkfn.2003.32.8.1292
  16. Park, C.S. and Choi, K.H. (1997) Changes in the freshness of frozen-thawed fish fillet during cold storage. Korean J. Food Nutr., 10, 553-558
  17. Meilgaard, M., Civille, G.V. and Carr, B.T. (1987) Sensory evaluation techniques. CRC Press, Inc., Boca Raton. Florida, USA. p.39-112
  18. Reddy, N.R., Schreiber, C.L., Buzard, K.S., Skinner, G.E. and Armstron, D.J. (1994) Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. J. Food Sci., 59, 260-264 https://doi.org/10.1111/j.1365-2621.1994.tb06943.x
  19. Hatae, K., Tobimatsu, A., Takeyama, M. and Matsumoto, J. (1986) Contribution of the connective tissues on the texture difference of various fish species. Bull. Jap. Soc. Sci. Fisheries, 52, 2001-2007 https://doi.org/10.2331/suisan.52.2001
  20. Lee, K.H. and Lee, Y.S. (2000) The effect lipid and collagen content, drip volume on the muscle hardness of cultured and wild red sea bream (Pagrosomus auratus) and flounder (Paralichthys olivaceus). Korean J. Soc. Food Sci., 16, 352-357