• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.47-54
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• 1997

Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperaturefor confirming those fried food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 3$0^{\circ}C$ were monitered. The POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 3$0^{\circ}C$, 2~3 days at 15~2$0^{\circ}C$ and over 5 days at 5$^{\circ}C$.

• Food Science and Preservation
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• v.16 no.6
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• pp.824-829
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• 2009

Changes in pH, viable microbial count, chemical freshness, texture, and sensory qualities of Sing Sing Hoe (SSH, fresh-sliced raw fish) were measured over 15 days at $4^{\circ}C$, $-20^{\circ}C$, and $-80^{\circ}C$. The initial pH of SSH was 6.25 at all three storage temperatures, and pH increased slightly after 12 days to pH 6.48 and pH 6.55 at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. The range in viable cell count was 104-106 CFU/g, regardless of storage temperature. The initial content of volatile basic nitrogen (VBN) was 5.8 mg/100 g and became 8.2 mg/100 g or less, and 7.9 mg/100 g or less after 15 days at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. However, pH and VBN values increased significantly after 3 days of storage at $4^{\circ}C$. At this temperature, the K-value was 22.3% after 6 days and 40% or more after 15 days. At $-20^{\circ}C$, the K-value was 9.6% or less after 6 days and 21% or less after 15 days of storage. At $-80^{\circ}C$, the K-value was 8.5% or less after 9 days and 20% or less after 15 days of storage. Compared with the K-value of live fish muscle (10%), freshness similar to that of live fish was maintained for 6 days under both $-20^{\circ}C$ and $-80^{\circ}C$ storage conditions. There was no significant change in texture during storage of SSH at $-20^{\circ}C$ or $-80^{\circ}C$, but SSH stored at $4^{\circ}C$ showed a decrease in texture quality during storage. Sensory scores were high for material stored for up to 3 days at $4^{\circ}C$ and 6 days at $-20^{\circ}C$ or $-80^{\circ}C$. The overall freshness of SSH was maintained for up to 6 days, in comparison with fresh-sliced raw fish, under both frozen storage conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.62-65
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• 1983

As a new practical method for preserving freshness of fish, partially frozen storage has been reported to be useful in terms of K-value, TBA value, sensory evaluation etc. In order to develop a storage procedure to be used in place of cooled or frozen storage for the preservation of precooked fish food, partial freezing for up to two to three weeks was examined using baked mackerel. The criteria for evaluation were made according to the changes in volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, viable bacterial number, pH, color difference and sensory evaluation in fish muscle. The changes in TBA value of baked muscle during storage at $-3^{\circ}C$ differed slightly from those obserbed during cooled ($5^{\circ}C$) and frozen storage ($-20^{\circ}C$). Partial frozen storage ($-3^{\circ}C$) was effective in prolong an induction period of lipid oxidation during early storage. VBN of baked muscle tends to increase slowly while pH value was decrease during storage and there was no observed significant differences among three different storage condition. Viable bacterial number of the baked mackerel muscle stored at $-3^{\circ}C$ showed significantly less than that stored at $5^{\circ}C$, and similar to that stored at $-20^{\circ}C$ (the levels of $10^2/g$). Judging from the results of sensory evaluation and experimental data, partial frozen storage at $-3^{\circ}C$ seems to be effective as means of short-period preserving baked mackerel.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Fisheries and Aquatic Sciences
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• v.26 no.10
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• pp.593-604
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• 2023

Post-harvest handling and hygienic level of aquatic products significantly affect the quality and level of safety. Cold chain control is one of the determining factors for the quality of fish and the bacterial community that grows on the fish. Identification of spoilage bacteria and pathogens in aquatic products must be made because it will determine the physical and chemical quality. A molecular identification method with high sensitivity is the solution. This study aims to identify the quality of fish and bacterial communities that grow. The research procedures included sample collection, pH measurement, drip loss measurement, transportation and cold storage treatment, DNA extraction, DNA sequencing, sequence analysis, and bioinformatics analysis. The conclusion obtained from this study is that the simulation of the cold chain system applied to eastern little tuna does not significantly affect changes in the water activity value, pH, and drip loss. The insignificant change indicates that the eastern little tuna samples are still in good quality. The bioinformatics analysis showed the highest diversity and abundance of the bacterial community came from the Gammaproteobacterial class.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.44-51
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• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.832-836
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• 2013

To develop a predictive model for the shelf-life of fish cake, fish cake was stored at 30, 35, or $40^{\circ}C$ and populations of total aerobic bacteria were determined during storage. Gompertz model parameters were determined and their dependence on temperature formulated as a quadratic equation for applications toward shelf-life prediction. The predicted shelf-life values for fish cake used in this study were 6.9, 5.5, and 3.8 days at 0, 4, and $10^{\circ}C$, respectively. The shelf-life prediction equation was appropriate based on statistical analyses that reveal accuracy and bias factors. These results suggest that our prediction model is applicable for estimating the shelf-life of fish cake.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.25.1-25.9
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• 2020

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.