Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Assessment of Quality Changes in Mackerel Scomber japonicus During Refrigerated Storage: Development of a Freshness Indicator

냉장 저장 중 고등어(Scomber japonicus)의 선도 지표 개발을 위한 품질 특성 평가

  • Park, Sun-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ju (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Go-Un (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Hyeun-Deok (Institute of Fisheries Sciences, Pukyong National University) ;
  • Park, So-Yeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Young-Min (Institute of Fisheries Sciences, Pukyong National University) ;
  • Nam, Taek-Jeong (Institute of Fisheries Sciences, Pukyong National University) ;
  • Hong, Chang-Wook (Devicenet Research Institute) ;
  • Choi, Jae-Hyuk (Devicenet Research Institute) ;
  • Jang, Myung-Kee (Devicenet Research Institute) ;
  • Lee, Ju-Woon (Devicenet Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 박선희 (부경대학교 식품공학과/식품연구소) ;
  • 김민주 (부경대학교 식품공학과/식품연구소) ;
  • 김고은 (부경대학교 식품공학과/식품연구소) ;
  • 최현덕 (부경대학교 수산과학연구소) ;
  • 박소영 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김영민 (부경대학교 수산과학연구소) ;
  • 남택정 (부경대학교 수산과학연구소) ;
  • 홍창욱 ((주)디바이스넷 연구소) ;
  • 최재혁 ((주)디바이스넷 연구소) ;
  • 장명기 ((주)디바이스넷 연구소) ;
  • 이주운 ((주)디바이스넷 연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2016.10.06
  • Accepted : 2016.11.10
  • Published : 2016.12.31
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Abstract

No freshness indicator for fish has yet been established. Thus, we investigated changes over time in mackerel quality in an effort to development useful indicators. Fresh whole mackerel Scomber japonicus were stored at $4^{\circ}C$ immediately after capture and quality changes were evaluated every 3 days for a total of 15 days. Whole fish were divided into ventral parts (VPs) and dorsal parts (DPs); we measured the trimethylamine (TMA) and volatile basic nitrogen (VBN) levels, pH values, and color values in/of these parts. The TMA and VBN levels tended to increase during storage and the TMA changes in VPs were higher than those in DPs. In particular, the VP TMA content attained a maximum of 3.68 mg/100 g at 6 days, and the VBN content attained a maximum of 20.88 mg/100 g at 9 days, suggestive of initial fish spoilage. The pH ranged from 5.99-6.17 over the first 3 days and from 6.17-6.38 from days 6-15. Surface color changes on VPs and DPs were explored. Significant decreases in both VP lightness and yellowness were evident after 3 days. The data suggest that both TMA level and lightness of the color are valuable indicators of freshness in the initial stage of mackerel retail.

Keywords

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