There are a number of methods to evaluate the quality of squid. However, when purchasing the fish, consumers and retails rely only on the sensory test and flavor in the field. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH and volatile basic nitrogen (VBN) were selected as scientific indicators and mesured during the storage of squid at different temperature. The squid was storaged at 3 different temperature (5oC, 15oC, 20oC). Off flavor determination time was measured by R-index, and kinetic modeling was conducted. Activation energies of offflavor determination time, TVC, Pseudomonas spp, VBN, and pH were 51.210 kJ/mol, 42.88 kJ/mol, 50.283 kJ/mol, 72.594 kJ/mol and 41.99 kJ/mol respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TVC, pH and VBN as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp..

ABSTRACT
재료 및 방법
    재료 및 시약
    저장실험
    R-index 관능검사
    미생물 측정
    pH 측정
    Volatile basic nitrogen (VBN) 측정
    R-index를 이용한 이취검지시점 분석
    저장 중 품질변화 kinetic 분석
    통계처리
Results and Discussion
    오징어 저장 중 이취발생에 대한 R-index
    오징어 저장 중 생물학적 품질변화
    오징어 저장 중 pH의 변화
    오징어 저장 중 Volatile Basic Nitrogen (VBN)의 변화
    오징어 저장 중 품질변화 kinetic 해석
국문요약
Acknowledgement
ORCID
References

• 김소이(식품의약품안전처 식품의약품안전평가원 식품위해평가부 잔류물질과) | So-i Kim (Pesticide and Veterinary Drug Residues Division, Food Safety Evaluation Dept., National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju, Korea)
• 신지영(부경대학교 식품연구소) | Jiyoung Shin (Institute of Food Science, Pukyong National University, Busan, Korea)
• 김현석(부경대학교 식품공학과) | Hyunsuk Kim (Department of Food Science and Technology, Pukyoung National University, Busan, Korea)
• 양지영(부경대학교 식품공학과) | Ji-young Yang (Department of Food Science and Technology, Pukyoung National University, Busan, Korea) Corresponding Author