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KMID : 0380619880200010006
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 1 p.6 ~ p.12
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Effect of Packaging Method on the Storage Stability of Filleted Mackerel Products
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신동화/Shin, Dong Hwa
김현구/조길석/강통삼/Kim, Hyun Ku/Jo, Kil Suk/Kang, Tong Sam
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Abstract
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To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicas), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: 20㎛/ 40㎛, 12×15㎝) filled with CO₂ gas, in vacuum, and stored at O and/or 5℃. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 ㎎%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.
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KEYWORD
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