Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes in Physicochemical Indicators in Mackerel Scomber japonicus Muscle according to Refrigerated Storage Duration

저온저장기간에 따른 고등어(Scomber japonicus)의 이화학적 지표 변화

  • Kim, Young-Min (Institute of Fisheries Sciences, Pukyong National University) ;
  • Choi, Jeong-Wook (Institute of Fisheries Sciences, Pukyong National University) ;
  • Lee, Min-Kyeong (Department of Food Science and Nutrition, Pukyong National University) ;
  • Kim, Cho-Rong (Department of Food Science and Nutrition, Pukyong National University) ;
  • Jung, Jae-Hun (Department of Food Science and Nutrition, Pukyong National University) ;
  • Park, Joo-Hyun (Department of Food Science and Nutrition, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Hong, Chang-Wook (Devicenet Research Institute) ;
  • Lee, Ju-Woon (Devicenet Research Institute) ;
  • Choi, Jae-Hyuk (Devicenet Research Institute) ;
  • Jang, Myung-Kee (Devicenet Research Institute) ;
  • Nam, Taek-Jeong (Institute of Fisheries Sciences, Pukyong National University)
  • Received : 2016.10.06
  • Accepted : 2016.11.17
  • Published : 2016.12.31
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Abstract

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.

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References

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