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KMID : 1024420210250030255
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Food Engineering Progress
2021 Volume.25 No. 3 p.255 ~ p.263
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Effect of Supercooling Controlled by Step-cooling Algorithm on Freshness of Hairtail (Trichiurus lepturus)
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Kim Jong-Jin
Park Dong-Hyeon
Kim Eun-Jeong
Choi Mi-Jung
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Abstract
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In this study, the effect of supercooling (-2oC) on the preservation quality of hairtail (Trichiurus lepturus) was evaluated during a storage period up to 12 days. Quality factors such as appearance, color, drip loss, water holding capacity (WHC), pH, trimethylamine (TMA), volatile basic nitrogen (VBN), and total viable count (TVC) of supercooled hairtail samples were evaluated and compared with those of refrigerated (3oC), and frozen (?18oC) samples. As a result, the values of drip loss, VBN, TMA, and TVC of the supercooled sample after 12 days were 2.32%, 9.45 mg/100 g, 2.60 mg/100 g, and 4.89 log CFU/mL, which are significantly lower than those of the refrigerated sample (p?0.05). Compared to freezing for 12 days, there are no significant differences with drip loss, pH, VBN, and TMA (p?0.05). The WHC of the supercooled samples during 12 days of storage period was significantly higher than that of the frozen sample (p?0.05). Based on this study, it could be suggested that supercooling is effective to maintain fresh fish quality in accordance with minimizing microbial growth, and retarding deterioration.
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KEYWORD
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hairtail, step-cooling, supercooling, freshness
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