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KMID : 0881720220370030173
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 3 p.173 ~ p.180
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Kinetic Modeling for Predicting the Quality of Squid (Todarodes pacificus) during Storage and Distribution
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Kim So-I
Shin Ji-Young
Kim Hyun-Suk
Yang Ji-Young
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Abstract
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There are a number of methods to evaluate the quality of squid. However, when purchasing the fish, consumers and retails rely only on the sensory test and flavor in the field. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH and volatile basic nitrogen (VBN) were selected as scientific indicators and mesured during the storage of squid at different temperature. The squid was storaged at 3 different temperature (5°C, 15°C, 20°C). Off flavor determination time was measured by R-index, and kinetic modeling was conducted. Activation energies of offflavor determination time, TVC, Pseudomonas spp, VBN, and pH were 51.210 kJ/mol, 42.88 kJ/mol, 50.283 kJ/mol, 72.594 kJ/mol and 41.99 kJ/mol respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TVC, pH and VBN as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp.
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KEYWORD
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Todarodes pacificus, Off-flavor development time, Kinetic modeling
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