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Rapid Freshness Evaluation of Mackerel Scomber japonicus Using Sensor Gas Chromatography System

Sensor Gas Chromatography 시스템을 이용한 고등어(Scomber japonicas)의 신속한 신선도 평가 방법

  • Choi, Jeong-Wook (Institute of Fisheries Sciences, Pukyong National University) ;
  • Lee, Min-Kyeong (Department of Food Science and Nutrition, Pukyong National University) ;
  • Hong, Chang-Wook (Devicenet Research Institute, Devicenet) ;
  • Choi, Jae-Hyuk (Devicenet Research Institute, Devicenet) ;
  • Jang, Myung-Kee (Devicenet Research Institute, Devicenet) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Go-Eun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Ga-Ryeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Nam, Taek-Jeong (Institute of Fisheries Sciences, Pukyong National University)
  • Received : 2017.11.15
  • Accepted : 2017.12.07
  • Published : 2017.12.31

Abstract

We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at $4^{\circ}C$ for 12 days to create an environment similar to the natural decomposition process. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore, this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA in fish during processing.

Keywords

References

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