Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Changes in Olive Flounder (Paralichthys olivaceus) Muscle by Iced Water Pre-treatment

얼음물 전처리 방법이 넙치육의 품질특성에 미치는 영향

  • Shin, Seung-Ho (Department of Culinary Science and FoodService Management, Sejong University) ;
  • Sung, Ki-Hyub (Department of Hotel & Dining Culinary Art, Daelim University College) ;
  • Chung, Chang-Ho (Department of Culinary Science and FoodService Management, Sejong University)
  • 신승호 (세종대학교 조리외식경영학과) ;
  • 성기협 (대림대학교 호텔조리과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2013.08.06
  • Accepted : 2013.10.14
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.

넙치육의 품질특성을 향상시키기 위해 얼음물 전처리 방법을 이용하였고, 얼음물 전처리 방법을 이용하여 넙치육의 품질 특성을 향상시키는 시점을 알아보기 위해 핵산성분 분석과 기계적 품질특성을 분석한 결과 사후경직도(rigor index)에서는 $3^{\circ}C$와 $15^{\circ}C$에서 저장한 대조군이 3시간에서 각각 4.17%, 1.23%로 측정되었고, 얼음물 전처리 방법을 이용한 넙치육은 $3^{\circ}C$와 $15^{\circ}C$에서 저장한 3시간 저장 했을 때 각각 6.06%, 1.59%를 나타내어 얼음물 전처리 방법이 사후경직도(rigor index)를 앞당기는 것으로 나타났으며, ATP 분해가 진행 될수록 생선회의 정미성분인 IMP의 축적량은 증가하였고 저장온도와 저장 시간, 그리고 전처리 방법에 따른 $3^{\circ}C$에서 저장한 얼음물 전처리 방법을 이용한 넙치육이 12시간을 저장하였을 때 가장 많은 IMP축적량을 나타내었다. 넙치육의 신선도 지수 측정은 $3^{\circ}C$에서 저장한 얼음물 전처리 넙치육이 0.05%를 나타내었고, $3^{\circ}C$에서 저장한 대조군은 0.39%로 얼음물 전처리 방법을 이용한 넙치육이 더욱 신선하다는 것을 알 수 있었으며, 얼음물 전처리 조건 유무에 따라서 K-value의 변화와 K-value에 대한 시간이 경과함에 따라 온도의 의존성을 나타내었다. 즉살한 넙치육을 얼음물 전처리 방법을 이용하였을 경우 신선도의 지표값인 K-value의 증가를 현저히 억제하는 경향으로 나타났다. 각 시료의 관능적 특성을 살펴보면 대조군과 얼음물 전처리 방법을 이용한 넙치육의 외관(appearance)과 향(odor)은 각 시료간의 저장온도와 전처리 방법, 저장 시간에 따른 유의적인 차이를 나타내지 않았고, 씹힘성(chewiness)과 감칠맛(umami), 그리고 전체적인 기호도는 $3^{\circ}C$에서 6시간 저장한 얼음물 전처리 방법을 이용한 넙치육이 가장 높은 값을 나타내며 유의적(p<0.001)인 차이를 나타내었다. 대조군에 비해 얼음물 전처리 방법을 이용한 넙치육이 치사 후 12시간 동안 정미성분과 texture, 그리고 기호도 분석에서 대조군에 비해 높은 값을 나타내었으며 어육의 신선도 지표 값인 K-value가 낮게 측정되어 대조군에 비해 신선한 것으로 나타내어 활어회를 주로 먹는 우리나라에서 얼음물 전처리 방법을 이용한 넙치육이 신선함과 감칠맛을 향상시키며, 씹힘성을 높이는 넙치회 전처리 방법인 것으로 판단되었다.

Keywords

References

  1. Jo YJ. Awareness Fish Sashimi. Hangul Publishing Co., Seoul, Korea. pp. 32-45 (2006)
  2. Lee KH. Studies on the muscle quality of cultured and wild red sea bream (pagrosomus auratus) and flounder (Paralichthys olivaceus). PhD thesis, Pukyong National University, Busan, Korea (1999)
  3. National Statistical Office. Fisheries Production Statistics. NSO. Seoul, Korea. pp. 8-16 (2011)
  4. Ministry of Agriculture and Forestry. Statistical Yearbook of Food, Agriculture, Forestry and Fisheries, Seoul, Korea. pp. 8-19 (2010)
  5. Moon SK, Yoo SS. Changes in puffer fish quality induced by soak time in maturing water during maturation of puffer fish prepared via the cutting cranial nerve method (MKS method). Korean J. Food Cookery Sci. 26: 428-433 (2010)
  6. Lee KW. For sashimi halibut (Paralichthys olivaceus) physical and chemical properties of six on the effect of storage temperature. PhD thesis, Pukyong National University, Busan, Korea (1994)
  7. Cho YJ, Lee HS, You DG, Kim TJ, Lee NG, Choi YJ. Effect of life or death condition before cooling on physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death. J. Korean Fish. Soc. 31: 523-528 (1998)
  8. Sim KB, Lee GB, Kim TJ, Cho YJ. Improvement of sliced raw fish texture. 1. Effect of cold brine temperature on sliced raw fish texture. J. Kor. Fish. Soc. 36: 69-73 (2003) https://doi.org/10.5657/kfas.2003.36.2.069
  9. Jang MS, Kang YJ, Kim KW, Kim KD, Lee HM, Hu SB. Quality characteristics of cultured olive flounder Paralichthys olivaceus fed with extruded pellets. I. Comparison of fatty acid and amino acid contents. Korean J. Food Sci. Technol. 41: 42-49 (2009)
  10. Jung. YH, Kim DH, Kim HY, Shin TS, Oh MJ, Lee JH, Kim JH, Im SY, Kim EH. Effects of diets supplemented with yuzu Citrus junos Siebold ex Tanaka on disease resistance of olive flounder, Paralichthys olivaceus. J. Fish Pathol. 23: 389-398 (2010)
  11. Ko KR. Park YS. Research on changes in body colors of young flatfish in accordance to the color of fish tanks at a fish farm for brand marketing-Focusing on brand marketing through flatfish farming utilizing body color changes. J. Brand Design Association Korea 24: 175-184 (2013)
  12. Sim KB, Lee GB, Kim TJ, Lee KW, Kim GB, Lee IS, Cho YJ. Effect of cold brine immersion time on sliced raw fish texture. Jour. Fish. Mar. Sci. Edu. 15: 57-66 (2003)
  13. Cho YJ, Cho MS, Kim SM, Choi YJ. Effect of anesthesia killing and non-bleeding on physicochemical properties of plaice, Paralichthys olivaceus muscle at early period after death. J. Korean Fish. Soc. 30: 589-594 (1997)
  14. Kim JH, Lee NG, Kim YY, Lee KW, Cho YJ. Early changes after death of plaice Paralichthys olivaceus muscle.-3. Effect of killing methods on changes in content of ATP and its related compounds and lactate-Bull. Korean Fish. Soc. 26: 403-408 (1993)
  15. Park CS. Injury and recovery of pathogenic bacteria isolated from seafoods. Korean J. Food Sci. Technol. 11: 261-266 (1995)
  16. AOAC. Official methods of analysis. 16th ed. Method 963.15. Association of Offcial Analytical Chemists, Washington, DC, USA (1995)
  17. Ando M, Banno A, Haitani M, Hirai H, Nakagawa T, Makinodan Y. Influence on post-mortem rigor of fish body and muscular ATP consumption by the destruction of spinal cord in several fishes. Fisheries Sci. 62: 796-799 (1996)
  18. Lee KH, Lee YS. Changes of nucleotides and their related compounds in cultured and wild red sea bream and flounder muscle. Korean J. Food Cookery Sci. 17: 517-522 (2001)
  19. Jo MR, Kim PH, Lee TS, Oh EG, Yu HS, Lee HJ. Simultaneous determination of amoxicillin and ampicillin in fish meat using high-performance liquid chromatography. J Kor. Fish. Soc. 39: 454-459 (2006) https://doi.org/10.5657/kfas.2006.39.6.454
  20. Hong CH. Study on the changes of taste compounds of the raw fish in the foodservice industry. PhD thesis, Chosun University, Gwangju, Korea (2003)
  21. Hwang YS. Establishment of shelf- life in sliced raw fish by fish species. Ph D thesis, Pukyong National University, Busan, Korea (2003)
  22. Kang HW, Shim KB, Kang DY, Jo KC, Song KC, Lee JH, Song HI, Son SG, Cho YJ. Sitological quality evaluation of cultured and wild river puffer, Takifugu obscurus (Abe). J. Aquaculture 20: 147-153 (2007)
  23. Lee NG, Yang MH, Cho YJ. Effects of electrical stimulation on physicochemical and rheological properties of plaice, Paralichtrys olivaceus muscle at early period after death. Bull. Korean Fish. Soc. 28: 23-30 (1995)
  24. Choi KH, Park CS. Changes in the $Ca^{2-}$-, $Mg^{2-}$-dependent adenosine triphosphatase activitiy and ultrastructure of marine fishes by partial freezing. J. Korean Soc. Food Nutre. 18: 123-130 (1989)
  25. Lee YC, Um YS. Quality determination of shrimp (Penaeus japonicus) during iced and frozen storage. Korean J. Food Sci. Technol. 27: 520-524 (1995)
  26. Woo KJ, Endo K. The effects of salt and temperature on changes of adenosine triphosphate related compounds and free amino acids in makerel muscle during storage. J. East Asian Soc. Dietary Life 6: 93-103 (1996)
  27. Park BH, Park SH, Jo JS. A study on the organoleptic characteristics and changes in freshness of cultivated and wild Paralichthys olivaceus during storage. Korean J. Food Cookery Sci. 19: 73-78 (2003)
  28. Cho YJ, Kim YY. Early changes after death of plaice, Paralichthys olivaceus muscle 2. Temperature dependency on physicochemical and rheological properties. Bull. Korean Fish. Soc. 26: 1-7 (1993)
  29. Oh KS, Ro RH, Kim JG, Lee EH. Comparison of lipid components in wild and cultured bastard. Korean J. Food Sci. Technol. 20: 878-882 (1988)

Cited by

  1. Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product vol.48, pp.4, 2015, https://doi.org/10.5657/KFAS.2015.0411
  2. Sensory Drivers of Sliced Raw Fish in Korea: Case Study on Flounder (Paralichthys olivaceus) and Rockfish (Sebastes schlegeli) vol.45, pp.8, 2016, https://doi.org/10.3746/jkfn.2016.45.8.1192
  3. Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet vol.27, pp.3, 2015, https://doi.org/10.13000/JFMSE.2015.27.3.625
  4. Process Parameters on Quality Characteristics of Jacopever (Sebastes schlegeli Hilgendorf) under Treatment of Hydrostatic Pressure vol.29, pp.3, 2016, https://doi.org/10.9799/ksfan.2016.29.3.371