KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Effects of Packaging Methods on Quality of Marsupenaeus Japonicus Oranda

포장방법에 따른 보리새우 오란다의 품질특성 확인

  • Jeonghyeon Lee (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University) ;
  • Jihyeon Hwang (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University) ;
  • Haeri Choi (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University) ;
  • Giyoung Kang (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University) ;
  • Woosang Lee (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University) ;
  • Dowan Kim (Department of Marine Bio Food Science, College of Life Science, Gangneung-Wonju National University)
  • 이정현 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과) ;
  • 황지현 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과) ;
  • 최해리 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과) ;
  • 강기영 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과) ;
  • 이우상 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과) ;
  • 김도완 (국립강릉원주대학교, 생명과학대학, 해양바이오식품학과)
  • Received : 2024.04.05
  • Accepted : 2024.05.09
  • Published : 2024.08.31
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Abstract

Packaging method and storage time play a significant role in maintaining the quality, safety, and shelf-life of food. In this study, the quality such as acid value, peroxide value, total bacterial count, color difference, and flavor of Marsupenaeus japonicus Oranda was evaluated depending on the five packaging methods (T-N, P-N, P-O2R, P-V, and P-N2) and storage periods. Changes of acid value and peroxide value strongly depend on the existing oxygen of headspace in the Marsupenaeus japonicus Oranda packages. Regardless of packaging methods, the change in acid value, peroxide value, microbial growth and flavor of the Marsupenaeus japonicus Oranda occurred depending on the storage time. Especially, it is identified the quality changes of Marsupenaeus japonicus Oranda stored with P-N2 package with less oxygen contents were retarded, compared to the them with T-N packaged with high oxygen contents.

본 연구에서는 총 5종의 T-N, P-N, P-O2R, P-V 및 P-N2 포장방법에 따른 보리새우 오란다의 산가, 과산화물가, 일반세균수, 색도 및 향 성분의 변화를 조사하였다. 산가 및 과산화물가를 분석한 결과, 질소치환 포장기법인 P-N2 포장방법을 적용한 보리새우 오란다의 산패가 가장 느리게 진행되는 것으로 확인되었다. 또한, 일반세균수 변화를 분석한 결과, P-N2 포장방법을 적용한 보리새우 오란다 내 미생물 성장속도가 감소하는 것을 확인하였다. 색도 변화를 분석한 결과, 포장방법에 따른 유의적인 차이는 크게 없지만, 저장기간이 늘어남에 따라 비효소적 갈변 반응으로 인하여 L*값은 감소하고, a*값 및 b*값은 증가하는 것을 확인하였다. 보리새우 오란다의 향 성분 분석 결과, T-N 포장방법이 적용된 보리새우 오란다의 향 성분은 저장기간에 따라 가장 크게 변화하는 것으로 확인되었다. 5종의 포장방법중, 질소치환 포장방법이 보리새우 오란다의 품질변화 속도를 효과적으로 감소시키는 것을 확인하였다.

Keywords

Acknowledgement

본 과제(결과물)는 교육부와 한국연구재단의 재원으로 지원을 받아 수행된 3단계 산학연협력 선도대학 육성사업(LINC 3.0)의 연구결과입니다.

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