ScholarWorks@경상국립대학교

초록

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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