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http://dx.doi.org/10.3746/jkfn.2014.43.10.1555

Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage  

Kang, Bo-Kyeong (Department of Food Science & Technology/Institute of Food Science)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University)
Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science)
Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science)
Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science)
Ahn, Na-Kyung (Department of Food Science & Technology/Institute of Food Science)
Choi, Yeon-Uk (Department of Food Science & Technology/Institute of Food Science)
Byun, Myung-Woo (Department of Culinary Nutrition, Woosong University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.10, 2014 , pp. 1555-1564 More about this Journal
Abstract
This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.
Keywords
mackerel; immersion liquids; high hydrostatic pressure;
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Times Cited By KSCI : 18  (Citation Analysis)
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