Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.8.1292

Effects of Packaging Method on Quality of Chilled Plaice Muscle  

신완철 (울산대학교 식품영양학과)
송재철 (울산대학교 식품영양학과)
최석영 (울산대학교 식품영양학과)
김미숙 (경성대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1292-1296 More about this Journal
Abstract
The purpose of this study is to investigate the changes of physico-chemical properties of chilled plaice muscle, stored at 4$^{\circ}C$ for 0 ∼ 21 days, with different packaging methods (vacuum packaged with PVDC and aerobic packaged with HDPE). pH value in aerobic packaged plaice muscle (APPM) decreased from 6.3 to 6.09 at first 2 day storage, and then increased gradually during storage time. Although pH pattern of vacuum packaged plaice muscle (VPPM) was similar to that of APPM, change of pH value during storage time was slower and lower than APPM. VBN value in aerobic packaged one increased during storage time. Especially it increased significantly after 7 days of storage. While VBN value in VPPM increased only a little to 14 days. TBA value showed significant difference between APPM and VPPM. WHC of APPM was higher than that of VPPM after 7 days of storage. In electrophoretic pattern of myofibril of APPM stored for 14 days hydrolysis of heavy chain and tropomyosin was observed. However, in VPPM, some hydrolysis occurred only in heavy chain. SDS-PAGE analysis showed that hydrolysis of VPPM occurs later than that of APPM.
Keywords
plaice muscle; vacuum package; pysico-chemical properties; myofibril; SDS-PAGE;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Crupkin M, Montecchia CL, Trullcco RE. 1990. Seasonal variations in gonadosomatic index, liversomatic index and myosin-actin ratio in actomyosin of mature hake. Comp Biochem Physics 89: 7-10.
2 Lee KT, Lee KJ, Yoon CS. 1999. Quality changes of hanwoo beef packaged on modified atmosphere. Korean J Food Sci Ani Resour 19: 27-35.
3 Nonaka J, Hashimoto H, Takabashi H, Suyama M. 1971. Freshness determination method of fish and shellfish. In seafood science (in japanese). Koseishow Koseigak p 72-77.
4 http://www.suhyup.co.kr/stat/document/st02.xls.
5 Kim IS, Min JS, Lee SO, Shin DK, Lee JI, Lee M. 1998. Physicochemical and sensory characteristics of domastic vaccum packaged pork loins for export during chilled storage. Korean J Animal Sci 40: 401-412.
6 Kim DG, Lee SH, Kim SM, Seok YS, Sung SK. 1996. Effects of packaging method on physico-chemical properties of korean beef. J Korean Soc Food Sci Nutr 25: 944-950.   과학기술학회마을
7 Jung IC, Kim MS, Shin WC, Moon YH. 1997. Physicochemical properties for utilization of aging index of cold storage beef tender loin. J Korean Soc Food Sci Nutr 26: 647-653.   과학기술학회마을
8 Hamm R. 1986. Functional properties of the myofibrillar system and their measurements. In Muscle as food. Bechtel PJ, ed. Academic Press, Inc., Orlendo. p 164.
9 Kim BC, Han CY, Joo ST, Lee S. 1999. Effects of displaying conditions of retail-cuts after vacuum packed storage on pork quality and shelf-life. Korean J Animal Sci 41: 75-88.
10 Phillips CA. 1996. Review; Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. I J Food Sci & Tech 31: 463-479.   DOI   ScienceOn
11 Toyohara H, Ando M, Shimizu Y. 1990. Appearance of a 38,000 dalton component possibly associated with the post-mortem tenderization of rainbow trout muscle. Agric Biol Chem 54: 1575-1576.   DOI
12 Kim YB, Kim YS, Rho JH, Sung KS, Yoon CS, Lee NH. 1996. A study on the shelf life of vacuum packaged imported chilled beef. Korean J Anim Sci 38: 411-422.
13 http://www.alric.org/statisticks/list/s0501-0999/s534.htm.
14 http://www.alric.org/statisticks/list/s0501-0999/s538.htm.
15 Yang ST, Lee HS. 1999. Shelf-life extention of semi-dried right-eyed flounder using modified atmosphere packaging. Korean J Food Sci Technol 31: 712-719.
16 Yang R, Kim CJ, Moon YH, Yu JH. 1974. Studies on the myofibrillar proteins. 1. Phase microscopy of myofibrils from rabbit muscle. Korea J Food Sci Technol 6: 79-85.
17 Kim JH, Lee NG, Kim YY, Lee KW, Cho YJ. 1993. Early changes after death of plaici, paralichthys olivaceus muscle. 3. Effect of killing methods on changes in content of ATP and its compounds and lactate. Bull Korean Fish Soc 26: 403-408.   과학기술학회마을
18 Korean Food & Drug Administration. 2000. Official Book for Food. Moonyungsa, Seoul. p 212.
19 Laemmli UK. 1970. Clevage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.   DOI   ScienceOn
20 Yin MC, Faustman C, Reisen JW, Williams SN. 1993. $\alpha$- Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vtro. J Food Sci 58: 1273-1277.
21 Honikel KO. 1987. How to measure the water holding capacity of meat? Recommandation of standarized methods. In Evaluation and control of meat quality in pigs. Tarrant PV, Eikelenboom G, Monin G, eds. Marttinus Nijhoff, Dordrecht. p 129.
22 Reddy NR, Schreiber CL, Buzard KS, Skinner GE, Armstron DJ. 1994. Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. J Food Sci 59: 260-264.   DOI   ScienceOn
23 Yang CY. 1997. Processing of marine food. Sejinsa, Seoul. p 48, 53, 72.
24 Park CI, Kim YK, Kim YJ. 2000. Effect of vaccum packaging and aerobic packaging on the physico-chemical properties of vention. Korean J Food Sci Ani Resour 20: 214-221.
25 Park YH, Chang DS, Kim SB. 1994. Marine products processing. Hyung-Sul Publishing Co., Seoul, Korea. p 51.