KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Shelf-life of a Packaged Paralichthys Olivaceus for Super-chilled Distribution

슈퍼칠링 유통을 위한 포장광어 (Paralichthys Olivaceus)의 유통기한 설정 연구

  • 양수정 (엔로지스, 한국건설생활환경시험연구원) ;
  • 김종경 (엔로지스, 한국건설생활환경시험연구원)
  • Received : 2020.12.14
  • Accepted : 2020.12.16
  • Published : 2020.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Maintaining steady and low temperature during distribution process is a key technique to inhibit microbial growth, one of the most important factors in determining the shelf life. It is possible to provide high-quality fresh products to consumers only when precise and adequate temperature control is guaranteed throughout the entire distribution process for fresh seafood. This study investigated the shelf-life of packaged fresh flounder (Paralichthys Olivaceus) in order to learn the feasibility of super-chilled distribution of fresh seafood. To estimate the shelf life, weight, number of bacteria such as E. coli, pH, sensory test and volatile basic nitrogen were investigated. As a result of the study, the difference in shelf life of 6 days at the super-chilling temperature (0±1℃) and 1 day at the general refrigeration temperature (8±2℃) (based on volatile base nitrogen) showed the market possibility of super-chilling distribution. Through additional empirical studies such as packaging methods and economic feasibility, it is expected to promote commercialization of super-chilling containers and packaging system developed in the future and secure customer reliability.

유통과정에서 균질한 저온을 유지하는 것은 식품의 유통기한을 결정하는 가장 중요한 요소 중 하나인 미생물 증식을 억제하는 핵심 기술이다. 신선수산물의 전과정에서 정확하고 적절한 온도관리가 보장되었을 때 높은 품질의 신선 제품을 소비자에게 공급할 수 있다. 이 논문은 슈퍼칠링 신선수산식품의 상업성을 확인하기 위하여 포장된 신선 광어(Paralichthys Olivaceus) 의 유통기한을 연구한 것이다. 유통기한 측정을 위하여 중량, 대장균 등 세균수, pH, 관능검사, 색상, 휘발성 염기질소 등이 조사되었다. 연구결과, 휘발성염기질소를 기준으로 슈퍼칠링 온도(0±1℃)에서의 유통기한이 6일인데 비하여 일반 냉장온도 (8±2℃)의 경우 1일에 불과하여 슈퍼칠링 유통의 가능성을 보여주었다. 상업화 추진을 위해서는 소비자 신뢰도를 높이고 경제성을 향상시킬 수 있도록 슈퍼칠링 기법과 포장시스템에 대한 추가적인 포장방법 연구가 필요한 것으로 사료된다.

Keywords

References

  1. Duun A.S., Hemmingsen, A.K.T., Haugland, A., & Rustad, T. 2008. Quality changes during superchilled storage of pork roast, Food Science and Technology, 41(10):2136-2143
  2. Joo, M.B. & Lee, H.D., 2008. Problems with the current cold chain system and measures for improvement. Korea Maritime Institute
  3. Duun A.S. & Rustad T. 2007. Quality changes during superchilled storage of cod (Gadus morhua) fillets, Food Chemistry, 105(3):1067-1075 https://doi.org/10.1016/j.foodchem.2007.05.020
  4. Nordtvedt, T.S. 2003. Super chilling - State of the art review. In SINTEF Energy Research, Trondheim - Norway.
  5. Stevik A.M., Duun A.S., Rustad T., O'Farrell M., Schulerud H., & Ottestad S, 2010. Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines. Journal of Food Engineering, 100(1):169-177 https://doi.org/10.1016/j.jfoodeng.2010.03.042
  6. Zhu, Y.C., Ma, L.Z., Yang, H., Xiao. Y., & Xiong, Y.L., 2016. Super-chilling (-0.7℃) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry, 206(1):182-190 https://doi.org/10.1016/j.foodchem.2016.03.053
  7. Lan Y, Shang Y, Song Y, & Dong Q., 2016. Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Sci. Jul;117: 173-81. https://doi.org/10.1016/j.meatsci.2016.02.017
  8. Lilian D., Kaalea T., & Magne E. 2014, The development of ice crystals in food products during the superchilling process and following storage, a review. Trends in Food Science & Technology, 39(2):91-103 https://doi.org/10.1016/j.tifs.2014.07.004
  9. Kaale. L.D., Eikevik, T.M., Rustad, T.,Nordtvedt, T.S., Bardal, T. & Kjorsvik E., 2013. Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage. Food Control. 31(2):491-498 https://doi.org/10.1016/j.foodcont.2012.11.047
  10. Yang, S.J., Choi, S. & Kim, J.K. 2018. Superchilling and Packaging Technology for High-quality Perishable Food Distribution: A Review, Korean Journal of Packaging Science and Technology, 24(3):159-165 https://doi.org/10.20909/kopast.2018.24.3.159
  11. Yang, S.J., Kim, M.Y. & Kim, J.K. 2019. A Study on Super-Chilling Distribution Methods for Fresh Sea Foods by Various Storage Temperatures and Packaging Techniques, Korean Journal of Logistics, 27(4):47-56
  12. Choi, E.J., Park, H.W., Chung, Y.B., Kim, J.S., Park, S.H. & Chun, H.H. 2017. Effect of supercooling on the storage stability of rapidly frozen-thawed pork loins, Korean Journal of Food Preservation, 24(2):168-180 https://doi.org/10.11002/KJFP.2017.24.2.168
  13. Kim, J.S., (2020, Nov. 18). Maintains freshly marinated kimchi flavor for up to 12 weeks by supercooled storage. Rural Development Administration. https://www.korea.kr/news/pressReleaseView.do?newsId=156421491
  14. Korea Food and Food additive Code (2019), Ministry of Food and Drug Safety. https://www.foodsafetykorea.go.kr/foodcode
  15. Guidelines for testing expiration dates for food, livestock products and health functional foods (2018), Ministry of Food and Drug Safety.
  16. Notice No. 2019-56(2019.07.02.). Criteria for setting shelf life of food, food additives, livestock products and health functional foods. Ministry of Food and Drug Safety.
  17. Notice No. 2020-117 (2020.12.01.). Preservation and distribution standards. Ministry of Food and Drug Safety.