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http://dx.doi.org/10.5657/KFAS.2019.0735

Evaluation of Largehead Hairtail Trichiurus lepturus Freshness Using Sensory and Chemical Analyses  

Yu, Jeong-Wan (Department of Food Science and Technology, Pukyong National University)
Kim, Hyeon-Jae (Department of Food Science and Technology, Pukyong National University)
Seol, Da-Eun (Department of Food Science and Technology, Pukyong National University)
Ko, Ji-Yun (Department of Food Science and Technology, Pukyong National University)
Kim, Seong-Hee (Department of Food Science and Technology, Pukyong National University)
Yang, Ji-Young (Department of Food Science and Technology, Pukyong National University)
Lee, YangBong (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.6, 2019 , pp. 735-739 More about this Journal
Abstract
The purpose of this study was to measure pH, trimethylamine (TMA), and total volatile basic nitrogen (TVB-N) as indicators of freshness during largehead hairtail Trichiurus lepturus storage, and to compare these indicators with those obtained by the sensory evaluation of quality index method (QIM) sensory evaluation. Largehead hairtail samples were stored at 4℃ and evaluated every 3 days until decay. The QIM sensory evaluation indicated scores of 0, 8.9, and 20 on storage days 0, 6, and 20, respectively. By day 15, the samples were completely decayed. The pH slowly increased during the storage period, reaching a maximum of 7.4. In the day 6, TMA and TVB-N contents were 2.97 and 15.57 mg/100 g, respectively. Thus, at 4℃, the largehead hairtail starts to decay after 6 days and, after 9 days, cannot be consumed safely
Keywords
Trichiurus lepturus; Quality evaluation; Freshness indicator; Trimethylamine; Total volatile basic nitrogen;
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