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Indices for Quality Evaluation by Physicochemical and Chemoenzymatic Method in Red seabream, Pagrus major  

심길보 (부경대학교 식품생명공학부)
배진한 (부경대학교 식품생명공학)
정호진 (부경대학교 식품생명공학)
여해경 (부경대학교 식품생명공학)
김태진 ((사)한국생선회협)
조영제 (부경대학교 식품생명공학부)
Publication Information
Journal of Aquaculture / v.17, no.3, 2004 , pp. 228-232 More about this Journal
Abstract
This study evaluates red seabream quality using physicochemical and chemoenzymatic indices. Breaking strength was correlated with moisture content and lipid content of red seabram by a precedent experiment. Moisture content (X$_1$), lipid content (X$_2$) and breaking strength (Y) were optimized with multiple regression as, Y= -2.53539＋0.05544X$_1$-0.00161X$_2$. To test the equation, red seabream (n=13) were randomly purchased and measured moisture content, lipid content and breaking strength. The calculated breaking strength using the equation was similar to breaking strength measured using Rheo meter. Adenylate energy charge (AEC), a general biochemical index of stress, values of all sample were higher than 0.8 expect two fish. Fish's condition was a good. The equation developed in this study predicts breaking strength with moisture and lipid content measured. Moreover the equation may be used in grading cultured red seabream with calculated breaking strength. Grade according to breaking strength, when it came to over 1.4 kg, was measured as high grade; when it came to below 1.2 kg, was measured as low grade. Grade according to AEC, when it came to over 0.8, was measured as high grade.
Keywords
Quality evaluation; Breaking strength; Multiple regression analysis;
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