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http://dx.doi.org/10.5657/KFAS.2017.0837

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

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.50, no.6, 2017 , pp. 837-840 More about this Journal
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
Sensor gas chromatography system; Nondestructive; Fish freshness; Trimethylamine;
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Times Cited By KSCI : 2  (Citation Analysis)
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