[논문]시판 보냉팩 및 스티로폼 박스 상온 유통시 효율적인 수산물 선도지표 설정

이지운; 허민수; 이정석

doi:10.5657/kfas.2022.0670

시판 보냉팩 및 스티로폼 박스 상온 유통시 효율적인 수산물 선도지표 설정
Establishment of Effective Freshness Indicators for Seafood During Room-Temperature Distribution Using Commercial Cold Packs and Styrofoam Boxes 원문보기

한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.5, 2022년, pp.670 - 680

이지운 (경상국립대학교 해양산업연구소) , 허민수 (경상국립대학교 해양산업연구소) , 이정석 (경상국립대학교 해양산업연구소)

Abstract ▼ AI-Helper

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

주제어

표/그림 (12)

그림 Fig. 1. Change in pH of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuumpacked Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
표 Table 1. Temperature changes of samples stored in a styrofoam box at 25°C with different number of cold packs
그림 Fig. 2. Change in VBN of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum- packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
그림 Fig. 3. Change in TMA of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum- packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
그림 Fig. 4. Change in putrescine of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum-packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius .
그림 Fig. 5. Change in cadaverine of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum-packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius .
그림 Fig. 6. Change in histamine of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum-packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius .
그림 Fig. 7. Change in hardness of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum- packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
그림 Fig. 8. Change in chewiness of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum- packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
그림 Fig. 9. Change in VCI (volatile component intensity) of vacuumpacked frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum-packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius. ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
그림 Fig. 10. Change in viable cell count of vacuum-packed frozen fish fillets stored in styrofoam boxes with cold packs at 25°C. ¹VPO, Vacuum-packed Paralichthys olivaceus ; VSS, Vacuum-packed Sebastes schlegelii ; VSJ, Vacuum-packed Scomber japonicus ; VSN, Vacuum-packed Scomberomorus niphonius . ²Difference letters on the data in the row in the row indicate a significant difference at P>0.05.
표 Table 2. Correlation coefficients (r) for vacuum-packed frozen mackerel fillets stored in a styrofoam box with 2 cold packs at 25°C

AI 본문요약
AI-Helper

제안 방법

냉동 어류 필렛의 보냉팩 및 스티로폼 박스 상온유통(25°C) 중 적합한 선도판정 지표는 유의차 검증 결과, 상관계수 및 경제적 효율성(실험 소요 시간 및 비용, 데이터 미제시)을 고려하여 결정하였다
바이오제닉 아민의 분석은 C18 (Agilent Eclipse XDB-C18, 25 cm×4.6 mm, 5 μm; Agilent Technologies, CA, USA)이 장착된 HPLC-UV (Series 1200; Agilent Technologies)를 사용하여 실시하였다

대상 데이터

4종의 활어를 머리, 꼬리 및 내장을 제거하고 필렛형태로 잘라 진공포장기(FM2080-071; Food Saver, Oklahoma City, OK, USA)를 사용하여 진공포장한 후 경상국립대학교 해양과학대학 수산가공관 냉동창고(Unit cooler; Kyungdong Co., Paju, Korea)에서 -18°C로 12시간 냉동보관하여 실험에 사용하였다
, Paju, Korea)에서 -18°C로 12시간 냉동보관하여 실험에 사용하였다. 또한, 시료 및 보냉팩(Cold pack; Kkong kkong Ice Pack, Tongyeong, Korea)을 보관하는 저장 용기로 길이 26 cm, 폭 26 cm, 깊이 20 cm (내측, 길이 22 cm, 폭 22 cm, 깊이 15 cm) 및 무게 약 105 g의 스티로폼 박스(EPS box; Samil Co., Ltd., Hwaseong, Korea)를 사용하였으며, 경상남도 통영시에 소재하고 있는 업체로부터 구입하였다. 보냉팩의 경우 저온 유지를 위해 고흡수성 수지를 원료로 한 제품(길이 19 cm, 너비 14 cm, 두께 2 cm 및 무게 356 g)을 사용하였으며, 경상남도 통영시에 소재하고 있는 업체로부터 구입하였다.
, Hwaseong, Korea)를 사용하였으며, 경상남도 통영시에 소재하고 있는 업체로부터 구입하였다. 보냉팩의 경우 저온 유지를 위해 고흡수성 수지를 원료로 한 제품(길이 19 cm, 너비 14 cm, 두께 2 cm 및 무게 356 g)을 사용하였으며, 경상남도 통영시에 소재하고 있는 업체로부터 구입하였다.
실험에 사용된 원료어인 광어, 우럭 및 고등어는 경남 통영시 연근해에서 양식된 것을 통영 전통수산시장에서, 삼치는 여수시에 소재하고 있는 Y업체에서 2021년 9월에 각각 구입하였다. 4종의 활어를 머리, 꼬리 및 내장을 제거하고 필렛형태로 잘라 진공포장기(FM2080-071; Food Saver, Oklahoma City, OK, USA)를 사용하여 진공포장한 후 경상국립대학교 해양과학대학 수산가공관 냉동창고(Unit cooler; Kyungdong Co.

데이터처리

데이터의 표준편차 및 유의차 검정(5% 유의수준)은 SPSS 통계패키지(SPSS for window, release 18)에 의한 ANOVA test를 이용하여 분산분석한 후 Duncan의 다중검정을 실시하고, 선도지표 설정을 위한 선도판정 실험의 단순상관계수(Pearson’s correlation coefficient) 분석을 실시하였다.

성능/효과

4종의 냉동 어류 필렛 모두 단기저장(저장48시간)까지 3종의 아민이 대부분 검출되지 않는 점을 고려할 때, 보냉팩 및 스티로폼 박스 저장의 배송 형태에서는 선도지표로 사용하기는 어려울 것으로 판단된다.
VBN 함량을 기준으로 볼 때, 백색육 어류보다 적색육 어류가 더 빨리 부패한다는 것을 알 수 있으며, 전체적으로 저장시간 경과에 따라 VBN 함량은 가파른 증가를 보였고, 어종별로 저장 60시간까지의 결과값에는 유의적인 차이가 나타났다(P<0.05).
냉동 어류 필렛의 보냉팩 및 스티로폼 박스 상온유통(25°C) 중 적합한 선도판정 지표는 유의차 검증 결과, 상관계수 및 경제적 효율성(실험 소요 시간 및 비용, 데이터 미제시)을 고려하여 결정하였다. pH, 휘발성 염기질소, 냄새강도 및 일반세균수가 적합한 선도판정 지표였으며, TMA, 바이오제닉 아민 3종, 경도 및 씹힘성의 경우 일부 적합하지 않은 요소들로 인해 최종적으로 선도판정 지표에서 부적합하였다.
전체적으로 저장시간 경과에 따라 완만한 감소를 보였으며, 4개 어종 모두 저장 84시간까지의 결과값은 유의적인 차이를 보였다(P<0.05).

참고문헌 (44)

AOAC (Association of Official Analytical Chemists). 2000. Official methods of analysis. In: Association of Official Analytical Chemists. 17th ed. Chapter 35. AOAC, Washington, D.C., U.S.A., 9.
Cao Y, Zhao L, Huang Q, Xiong S, Yin T and Liu Z. 2022. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees. Food Hydrocoll 124, 107267. https://doi.org/10.1016/j.foodhyd.2021.107267.

상세보기
Cayre ME, Vignolo G and Garro O. 2003. Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures. Food Microbiol 20, 561-566. https://doi.org/10.1016/S0740-0020(02)00154-5.

상세보기
Chai JY, Kim MS, Han IK, Lee SY and Yeo IH. 1994. Relationships between the content and sensory evaluation of pungent principles in red pepper. Anal Sci Technol 7, 541-545.
Cho YJ, Son MJ, Kim SM, Park HK, Yeo HK and Shim KB. 2008. Biogenic amine contents in fish products. J Fish Mar Sci Edu 20, 127-134.
Chon JW, Kim DH, Kim HS, Song KY, Lim JS, Choi D, Kim YJ, Lee SK and Seo KH. 2014. The role of factors controlling the accumulation of biogenic amines in various cheeses as milk-based products: A review. Korean J Dairy Sci Technol 32, 77-92.
Gavilan D, Balderas-Cejudo A, Fernandez-Lores S and Martinez-Navarro G. 2021. Innovation in online food delivery learnings from COVID-19. Int J Gastron Food Sci 24, 100330. https://doi.org/10.1016/j.ijgfs.2021.100330.

상세보기
Huss HH, Reilly A, Karim Ben Embarek P. 2000. Prevention and control of hazards in seafood. Food Control 11, 149-156. https://doi.org/10.1016/S0956-7135(99)00087-0.

상세보기
Joo SY, Park JA, Hwang HJ, Kim SJ, Choi JI, Ha JY and Cho MS. 2016. Effects of freezing-storage temperature on the shelf life of mackerel fish. Korean J Food Sci Technol 48, 536-541. https://doi.org/10.9721/KJFST.2016.48.6.536.

원문보기 상세보기
Kang SI, Kim KH, Lee JK, Kim YJ, Park SJ, Kim MW, Choi BD, Kim DS and Kim JS. 2014. Comparison of the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured in different regions. Korean J Fish Aquat Sci 47, 103-113. https://doi.org/10.5657/KFAS.2014.0103.

원문보기 상세보기
Kang SI, Kim YJ, Lee JU, Park JH, Choi KS, Hwang JY, Heu MS and Lee JS. 2021. Development and characteristics of cheese-topped, semi-dried and seasoned broughton's ribbed ark Scapharca broughtonii with improved fish odor and texture. Korean J Fish Aquat Sci 54, 869-879. https://doi.org/10.5657/KFAS.2021.0869.

원문보기 상세보기
Kapute F, Likonwe J and Kang'ombe J. 2012. Quality assessment of fresh lake Malawi tilapia (Chambo) collected from selected local and supermarkets in Malawi. J Food Saf 14, 112-120.
Karovicova J and Kohajdova Z. 2005. Biogenic amines in food. Chem Pap 59, 70-79.

상세보기
KFDA (Korea Food & Drug Administration). 2007. What is Biogenic Amines in Food. Retrieved from https://scienceon.kisti.re.kr/srch/selectPORSrchReport.do?cnTRKO201800030432 on May 10, 2021.
Kim DK, Park IS and Kim N. 1998. Determination of chemical freshness indices for chilled and frozen fish. Korean J Food Sci Technol 30, 993-999.
Kim JS and Kang SI. 2021. Fisheries Processing. Soohaksa, Paju, Korea, 120-129.
KMA (Korea Meteorological Administration). 2021. Average Temperature for the Last 30 Years in Korea. Retrieved from https://www.weather.go.kr/w/obs-climate/climate/koreaclimate/data-guide.do on Aug 8, 2021.
KMI (Korea Maritime Institute). 2021. Results of the Survey on the Public Perception of Marine Fisheries. Retrieved from https://www.kmi.re.kr/web/board/view.do?rbsIdx297&idx5 on Oct 29, 2021.
KREI (Korea Rural Economic Institute). 2021. Statistics Report of the Survey on Food Consumption Behavior. Retrieved from https://www.krei.re.kr/foodSurvey/selectBbsNttView.do?key806&bbsNo449&nttNo158542 on May 16, 2022.
Kulawik P, Ozogul F, Glew R and Ozogul Y. 2013. Significance of antioxidants for seafood safety and human health. J Agric Food Chem 61, 475-491. https://doi.org/10.1021/jf304266s.

상세보기
Lee GH and Cho CH. 2020. A study on the utilization of low temperature courier service and efficient operation measures. Korea Logistics Rev 30, 49-64. https://dx.doi.org/10.17825/klr.2020.30.4.49.

상세보기
Lee NG. 2020. Storage effects of seawater and tapwater ice for freshness of mackerel (Scomber japonicus). J Korean App Sci Tech 37, 860-869. http://doi.org/10.12925/jkocs.2020.37.4.860.

원문보기 상세보기
Ma Q, Lu X, Wang W, Hubbe MA, Liu Y, Mu J, Wang J, Sun J and Rojas OJ. 2021. Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness. Food Pack Shelf Life 28, 100634. https://doi.org/10.1016/j.fpsl.2021.100634.

상세보기
Margeirsson B, Gospavic R, Palsson H, Arason S and Popov V. 2011. Experimental and numerical modelling comparison of thermal performance of expanded polystyrene and corrugated plastic packaging for fresh fish. Int J Refrig 34, 573-585. https://doi.org/10.1016/j.ijrefrig.2010.09.017.

상세보기
MFDS (Ministry of Food and Drug Safety). 2021a. Standards and specifications for each food. In: Korean Food Code. Chapter 5. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx11183 on Aug 12, 2021.
MFDS (Ministry of Food and Drug Safety). 2021b. General provisions. In: Korean Food Code. Chapter 1. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx3 on Jun 8, 2021.
MFDS (Ministry of Food and Drug Safety). 2021c. General analytical method. In: Korean Food Code. Chapter 8. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx263 on Jun 17, 2021.
MFDS (Ministry of Food and Drug Safety). 2021d. General analytical method. In: Korean Food Code. Chapter 8. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx362 on Jun 20, 2021.
Nam HW, Lee KW and Myung CO, Rhee JS, Lee YC and Hong CS. 1996. Analysis on the contents of histamine in Korean foods. Korean J Soc Food Sci 12, 487-492.
Ozogul Y, Ozyurt G, Ozogul F, Kuley E and Polat A. 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chem 92, 745-751. https://doi.org/10.1016/j.foodchem.2004.08.035.

상세보기
Odeyemi OA, Burke CM, Bolch CCJ and Stanley R. 2018. Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 280, 87-99. https://doi.org/10.1016/j.ijfoodmicro.2017.12.029.

상세보기
Park SH, Kim MJ, Kim GU, Choi HD, Park SY, Kim MJ, Kim KBWR, Kim YM, Nam TJ, Hong CW, Choi JH, Jang MK, Lee JW and Ahn DH. 2016. Assessment of quality changes in mackerel Scomber japonicus during refrigerated storage: development of a freshness indicator. Korean J Fish Aquat Sci 49, 731-736. https://doi.org/10.5657/KFAS.2016.0731.

원문보기 상세보기
Park YH, Jang DS and Kim ST. 1997. Processing and Using of Fishery Science. Hyungeol Press, Seoul, Korea, 73.
Park YH, Kim DS, Kim SS and Kim SB. 1980. Changes in histamine content in the muscle of dark-fleshed fishes during storage and processing. Korean J Fish Aquat Sci 13, 15-22.
Park YH, Kim SB, Jeong HK, Koh KB and Kim DS. 1981. Changes of histamine contents in the muscle of dark-fleshed fishes during storage and processing. Korean J Fish Aquat Sci 14, 122-129.
Prabhakar PK, Vatsa S, Srivastav PP and Pathak SS. 2020. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Res Int 133, 109157. https://doi.org/10.1016/j.foodres.2020.109157.

상세보기
Ryu JR, Yook SW, Kal SH and Shin YJ. 2019. Development of high-insulation packaging using recycled PET and comparison of insulation performance with existing styrofoam and paper boxes. Korean J Packag Sci Tech 25, 111-116. https://doi.org/10.20909/kopast.2019.25.3.111.

원문보기 상세보기
Seo YJ, Gil BJ, Kyoung JS, Yoo BS, Chang YH, Yu SY and Lee YS. 2014. Effect of environmetally-friendly red clayprocessed materials on quality characteristics of eel. J Korean Soc Food Sci Nutr 43, 287-292. https://doi.org/10.3746/jkfn.2014.43.2.287.

원문보기 상세보기
Shim JH, Paik HD and Lee SK. 2017. Inhibitory effect of garlic extract on histamine accumulation in mackerel meat. J Korean Soc Food Sci Nutr 46, 957-964. https://doi.org/10.3746/jkfn.2017.46.8.957.

원문보기 상세보기
Shim SD, Kim DU, An SR, Lee DS, Kim SB, Hong KW, Lee YB and Lee SJ. 2010. Using modeling to predict alaska pollak quality during storage. Korean J Fish Aquat Sci 43, 195-204. https://doi.org/10.5657/kfas.2010.43.3.195.

원문보기 상세보기
Son KT, Shim KB, Lim CW, Yoon NY, Seo JH, Jeong SG, Jeong WY and Cho YJ. 2014. Relationship of pH, glycogen, soluble protein, and turbidity between freshness of raw oyster Crassostrea gigas. Korean J Fish Aquat Sci 47, 495-500. https://doi.org/10.5657/KFAS.2014.0495.

원문보기 상세보기
Song HN, Lee DG, Han SW, Yoon HK and Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cook Sci 21, 662-668.
Trebar M, Lotric M and Fonda I. 2015. Use of RFID temperature monitoring to test and improve fish packing methods in styrofoam boxes. J Food Eng 159, 66-75. https://doi.org/10.1016/j.jfoodeng.2015.03.007.

상세보기
Yu JW, Kim HJ, Seol DE, Ko JY, Kim SH, Yang JY and Lee YB. 2019. Evaluation of largehead hairtail Trichiurus lepturus freshness using sensory and chemical analyses. Korean J Fish Aquat Sci 52, 735-739. https://doi.org/10.5657/KFAS.2019.0735.

원문보기 상세보기

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증