일반적으로 실제 저장 유통되는 조건 하에서 생선의 품질 변화를 예측하기 위하여 대표적 생선인 고등어, 조기, 꽁치를 대상으로 미생물과 pH의 변화를 측정하였다. 고둥어의 저장조건으로는 실제 유통되고 있는 조건인 실온 얼음상과 에 저장하면서 그 변화를 관찰하였으며 조기와 꽁치는 와 4에 각각 저장하면서 저장온도에 따른 변화를 관찰하였다 고등어의 초기 총균수는 3.2CFU/g 이었으며 실온 얼음상에서는 저장 6일 후 8.4까지 증가하였다. 반면,

To examine the quality changes of three typical fishes under usual storage conditions during marketing, we determined the total bacterial counts and pH values during storage of mackerel, croaker, and saury. Mackerels were stored at 0 and on ice at 19, which is the usual storage condition in a local market and croakers and saury were stored at 0 and 4. Total bacterial counts of mackerel, croaker, and saury were 3,210, 2.910, and 2.8 x 10CFU/g at the time of storage respectively. Total bacterial counts of mackerel stored on ice at 19 increased during storage and reached to 8.4 x 106/ CFU/g at day 6, while those stored at 0 decreased up to 2 days of storage and increased to 5.6 10CFU/g. For croaker and saury, total bacterial counts at 0 were 2.5 105/ and 2.1 x 105/ CFU/g at day 6, respectively, while those stored at 4 had 3.6 x 106/ and 2.6 105/ CFU/g. the pH value or mackerel was 5.56 at the time or storage, yet it increased to 6.04. The pH changes of croaker and saury had a similar pattern with that of mackerel, which increased with time of storage. These results suggest that storage of fishes at 0 should be better than those at 4 or on ice at 19 in terms of microbial safety as well as quality and shelf-life of fishes.

• Sungbae Byun
• Lee Sehee
• Lee Seunghee
• Lee Yongwoo
• Namkyu Sun
• Song Kyung-Bin