This study was conducted to determine seafood product quality change in the fresh food cold chain logistics. Salmon was stored in three different simulated refrigerated distribution environments according to door opening time (0, 20, and 60 s) every 10 min before the samples’ qualities were evaluated. The temperature inside the refrigerator generally rose from the bottom to the top, and it was possible to confirm the rapid change in temperature in the order of A, B, and C as the door opening time increased. It was observed that the freshness of salmon decreased as the door opening time increased through the evaluation of various food qualities of salmon, such as its appearance, color, pH, VBN, moisture content, hardness, general bacteria, and E. coli bacteria. It was confirmed that fresh food quality is strongly associated with delivery temperature, while cold-chain delivery vehicles must reduce heat exposure time during delivery.

서 론
재료 및 방법
    실험재료
    모의 유통환경 설정 및 온도 계측
    외관 및 색도
    pH 측정
    수분함량(moisture content, MC)
    경도 측정
    일반세균 및 대장균
    휘발성 염기질소 화합물 측정(volatile basic nitrogen, VBN)
    통계처리
결과 및 고찰
    모의 유통 환경 설정 및 온도 계측
    외관 및 색도
    pH
    수분함량(moisture content, MC)
    경도(texture)
    일반세균 및 대장균
    휘발성 염기 질소 화합물 측정(volatile basic nitrogen,VBN)
요 약
감사의 글

• 이유진(제주대학교 식품생명공학과) | Yu-Jin Lee (Department of Food Bioengineering, Jeju National University)
• 이혜윤(제주대학교 식품생명공학과) | Hye-Yoon Yi (Department of Food Bioengineering, Jeju National University)
• 현지용(제주대학교 식품생명공학과) | Ji-Yong Hyun (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author