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http://dx.doi.org/10.5657/KFAS.2022.0670

Establishment of Effective Freshness Indicators for Seafood During Room-Temperature Distribution Using Commercial Cold Packs and Styrofoam Boxes  

Lee, Ji Un (Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Institute of Marine Industry, Gyeongsang National University)
Lee, Jung-Suck (Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.5, 2022 , pp. 670-680 More about this Journal
Abstract
Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.
Keywords
Cold pack; Freshness indicator; Room-temperature distribution; Seafood quality; Styrofoam box;
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Times Cited By KSCI : 9  (Citation Analysis)
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