|
KMID : 1160620230280020200
|
|
Preventive Nutrition and Food Science
2023 Volume.28 No. 2 p.200 ~ p.208
|
|
|
Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel
|
|
Park Jae-Hee
Cha Yong-Jun
Kim Seo-Jin
Lee Eun-Jin
Lee Jeong-Eon
Moon Hye-Kyung
|
|
|
Abstract
|
|
|
|
The current study aimed to establish the shelf life of vacuum-packaged grilled mackerel stored at 5, ?5, and ?20°C for 70 days. To this end, physicochemical analyses, which involved determining the pH, volatile basic nitrogen, amino nitrogen, trimethylamine (TMA), and thiobarbituric acid levels; microbiological analyses (aerobic plate count and coliform); and sensory quality determination were performed. Regression analysis on the relationship between physicochemical properties and storage time at various temperatures revealed TMA level was the most suitable parameter (R2=0.9769) for predicting changes in the quality of grilled mackerel during storage, with a quality limit value of 8.74 mg/100 g. The shelf life of vacuum-packaged grilled mackerel according to temperature was 21, 53, 62, and 75 days for 5, ?5, ?15, and ?20°C, respectively, with the use-by date being 23 days at 5°C and 74 days at ?5°C. In conclusion, TMA was the most suitable parameter for predicting changes in the quality of grilled mackerel during storage.
|
|
|
KEYWORD
|
|
|
mackerel, shelf life, trimethylamine, use-by date, vacuum
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|