KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

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

DOI QR Code

Effect of Modified Atmosphere Packaging on Quality Preservation of Mackerel Fillets

고등어 필렛의 품질유지에 미치는 변형기체포장의 효과

  • Eo Jin Park (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Su Chan Kim (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Duck Soon An (Department of Pharmaceutical Engineering, Kyungnam University)
  • 박어진 (경남대학교 제약공학과) ;
  • 김수찬 (경남대학교 제약공학과) ;
  • 안덕순 (경남대학교 제약공학과)
  • Received : 2024.05.14
  • Accepted : 2024.07.09
  • Published : 2024.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In Korea, mackerel is the most preferred red fish commodity and has been increasingly consumed in chillstored fresh state rather than in frozen or salted fish. Modified atmosphere packaging (MAP) technology as a replacement of air with low O2 and high CO2 concentration gas was applied in this study to preserve its freshness. Four MAP conditions of CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40), and CO2(30):O2(0):N2(70) were compared in quality preservation effect with air package used as Control. Three hundred grams mackerel fillets packaged in gas barrier tray were stored for duration of 10 days at 5℃. Quality was assessed in total aerobic bacterial count, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), peroxide value (POV), texture, and surface color. High CO2 concentration MAPs (CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), and CO2(60):O2(0): N2(40)) inhibited total aerobic bacteria growth in the fish fillets. MAPs of high CO2 concentration with O2 containment (CO2(60):O2(30):N2(10) and CO2(60):O2(5):N2(35)) showed a low TVB-N content through the storage. The treatments containing O2 above 20% (Control and CO2(60):O2(30):N2(10)) showed more accelerated increases in TBARS and POV than other treatments. The visual appearance was better for fillets in the packages of CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40), and CO2(30):O2(0):N2(70) than for those of other treatments. The MAPs of CO2(60):O2(5):N2(35) and CO2(60):O2(0):N2(40) are expected to be effective in keeping the freshness of mackerel fillets.

MAP(변형기체포장)가 고등어 필렛의 품질유지에 미치는 효과를 5℃에서 10일 동안 저장하면서 확인하였다. 포장내 CO2 농도가 높은 CO2(60):O2(30):N2(10), CO2(60):O2(5):N2(35), CO2(60):O2(0):N2(40)의 MA 조건에 포장된 고등어 필렛에서 총 호기성균 증식 억제 효과가 있었다. 포장내 CO2 농도가 높으면서 O2를 함유하고 있는 CO2(60):O2(30):N2(10)와 CO2(60):O2(5):N2(35)의 MA 조건에서 총 휘발성 염기질소 함량이 낮았다. 지질의 산패도를 나타내는 POV와 TBARS 함량은 포장 내 O2 함량이 높은 CO2(60):O2(30):N2(10)의 MA 조건에서 높은 수치를 보였으며, 이때 고등어의 외관적 색변화도 빨라지는 것으로 확인되었다. 종합적으로 검토해 본 결과, CO2(60):O2(5):N2(35)과 CO2(60):O2(0):N2(40)의 MAP 조건이 고등어 필렛의 품질유지에 효과가 있는 것으로 보인다.

Keywords

Acknowledgement

본 연구는 해양수산부 수산물 신선유통 스마트 기술개발사업에 의하여 이루어졌으며 연구비 지원에 감사드립니다(#1525011894).

References

  1. 수산물 소비행태와 인식. 2022. 한국해양수산개발원, 43.
  2. 2022년 수산물 생산 및 유통산업 실태조사. 2022. 해양수산부.
  3. Kim, J.S., Yeum, D.M., Kang, H.G., Kim, I.S., Kong, C.S., Lee, T.G. and Heu, T.G. 2002. Fundamentals and applications for canned foods. Hyoil Publishing Co, Seoul, Korea, pp. 32-36.
  4. Romotowska, P.E., Gudjonsdottir, M., Karlsdottir, M., Kristinsson, H.G. and Arason, S. 2017. Stability of frozen Atlantic mackerel (Scomber Scombrus) as affected by temperature abuse during transportation. J. Food Sci. Technol. 275-282.
  5. Park, S.Y. 2009. Food quality evaluation of raw salted mackerel collected at market in Busan. MS thesis Pukyong National University, Pusan, Korea.
  6. Tsoukalas, D., Kendler, S., Lerfall, J. and Jakobsen, A.N. 2022. The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa). Food Sci. Technol. 170, 114083.
  7. Lee, D.S. 2021. Modified atmosphere packaging of foods: Principles and Applications. Hobokon, NJ, USA: John Wiley and Sons. pp. 1-18.
  8. Goulas, A.E. and Kontominas, M.G. 2007. Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes. Eur. Food Res.Technol. 224, 545-553. https://doi.org/10.1007/s00217-006-0316-y
  9. Stamatis, N. and Arkoudelos, J. 2007. Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging. Food Cont. 18, 292-300. https://doi.org/10.1016/j.foodcont.2005.10.009
  10. Gimenez, B., Roncales, P. and Beltran, J.A. 2002. Modified atmosphere packaging of filleted rainbow trout. J. Sci. Food Agric. 82, 1154-1159. https://doi.org/10.1002/jsfa.1136
  11. Jo, K.S., Kim, H.K., Kang, T.S. and Shin, D.H. 1988. Effect of packaging method on the storage stability of filleted mackerel products. Korean J. Food Sci. Technol. 20(1), 6-12.
  12. Rodrigues, B.L., da Silveira Alvares, T., Sampaio, G.S.L., Cabral, C.C., Araujo, J.V.A., Franco, R.M., Mano, S.B. and Conte Junior, C.A. 2016. Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Cont. 60, 596-605. https://doi.org/10.1016/j.foodcont.2015.09.004
  13. Bakar, A. 2013. Effect of modified atmosphere packaging on microbial flora changes in fishery products. Int. Food Res. J. 20, 17-26.
  14. Lim, H.T., Lee, W.D., Kim, G.N., Lee, D.S. and Paik, H.D. 2002. Extension of shelf-life of the low-salted myungran joet-gal (soused roe of Alaska pollack) packaged under modified atmosphere. Food Sci. Biotechn. 11(4), 412-416.
  15. Park, E.J., Kim, S.C. and An, D.S. 2023. Effect of modified atmosphere packaging gas composition on quality preservation of Korean rockfish fillets. Korean J. Packag. Sci. Technol. 29(3), 145-151. https://doi.org/10.20909/kopast.2023.29.3.145
  16. Park, E.J., Jung, S.Y., Kim, S.C., Lee, D.S. and An, D.S. 2023. Modified atmosphere packaging of flounder fillet: Modeling of package conditions and comparison of different flushing atmospheres in quality preservation. Int. Food Res. J. 30(6), 1519-1527. https://doi.org/10.47836/ifrj.30.6.14
  17. MFDS (Ministry of Food and Drug Safety). 2023. General analytical method. In: Korean Food Code. Retrieved from https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC.
  18. Conway, E.J. and Byrne, A. 1933. An absorption apparatus for the micro-determination of certain volatile substances. I. The micro-determination of ammonia. J. Biochem. 27, 419-429.
  19. Bligh, E.G. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37(8), 911-917. https://doi.org/10.1139/y59-099
  20. Buege, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. In: Methods in Enzymology, Vol. 52. ed. by Fleischer, S., Packer, L., Academic Press, New York, USA. pp. 302-310.
  21. Sivertsvik, M., Jeksrud, W. K. and Rosnes, J. T. 2002. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. Int. J. Food Sci. Tech. 37, 102-127.
  22. Hashimoto, K. and Yamashita, M. 2017. Seasonal variation in quality and chemical composition of the muscles of the spotted mackerel Scomber australasicus and Pacifc mackerel S. japonicus. Fish. Sci. 85, 767-775. https://doi.org/10.1007/s12562-019-01324-0
  23. Abbas, K.A., Mohamed, A., Jamilah, B. and Ebrahimian, M. 2008. A review on correlations between fish freshness and pH during cold storage. American J. Biochem. Biotech. 4(4), 416-421. https://doi.org/10.3844/ajbbsp.2008.416.421
  24. Kostaki, M., Giatrakou, V., Savvaidis, I.N. and Kontominas, M.G. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol. 26, 475-482.  https://doi.org/10.1016/j.fm.2009.02.008