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시판 보냉팩 개수에 따른 진공포장 냉동 넙치(Paralichthys olivaceus) 및 고등어(Scomber japonicus) 필렛의 상온유통 중 선도유지능 비교평가Comparative Assessment of Freshness Preservation in Vacuum-Packed Frozen Olive Flounder Paralichthys olivaceus and Mackerel Scomber japonicus Fillets During Room Temperature Distribution Using Varied Quantities of Commercially Available Cold Packs

Other Titles
Comparative Assessment of Freshness Preservation in Vacuum-Packed Frozen Olive Flounder Paralichthys olivaceus and Mackerel Scomber japonicus Fillets During Room Temperature Distribution Using Varied Quantities of Commercially Available Cold Packs
Authors
김소희이지운전은비김진Pantu Kumar Roy박신영이정석
Issue Date
Dec-2023
Publisher
한국수산과학회
Keywords
Cold packs; Freshness; Room temperature distribution; Vacuum-packed frozen fish fillets
Citation
한국수산과학회지, v.56, no.6, pp 818 - 825
Pages
8
Indexed
KCI
Journal Title
한국수산과학회지
Volume
56
Number
6
Start Page
818
End Page
825
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69231
ISSN
0374-8111
Abstract
The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5°C for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (–350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.
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해양과학대학 > Seafood science & Technology > Journal Articles

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해양과학대학 (해양식품공학과)
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