논문 상세보기
pp.824-829
본 연구는 싱싱회를 , , 에서 15일 동안 보관하면서 3일 간격으로 pH, 총균수, 화학적 선도, 조직감, 관능평가를 살펴보고자 하였다. pH는 저장 직전 각각 6.25이였으며 냉장저장 시 시간이 경과할수록 점차 증가하였다. 냉동보관에서는 6일째까지 pH의 변화가 거의 없었고 저장 12일째에는 에서 6.48, 에서 6.55로 다소 증가하였다. 총균수는 냉장저장은 3일째 이후부터 이상 증가하였고, 냉동저장은 경과시간, 저장온도에 상관 없이 평
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 , , and . 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 and , 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 and , respectively. However, pH and VBN values increased significantly after 3 days of storage at . At this temperature, the K-value was 22.3% after 6 days and 40% or more after 15 days. At , the K-value was 9.6% or less after 6 days and 21% or less after 15 days of storage. At , 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 and storage conditions. There was no significant change in texture during storage of SSH at or , but SSH stored at showed a decrease in texture quality during storage. Sensory scores were high for material stored for up to 3 days at and 6 days at or . The overall freshness of SSH was maintained for up to 6 days, in comparison with fresh-sliced raw fish, under both frozen storage conditions.
