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
- 김소희; 이지운; 전은비; 김진; Pantu Kumar Roy; 박신영; 이정석
- 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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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
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