Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

정사무엘,이재청,정연국,김민규,손화영,조철훈 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4oC) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

Jung, Samooel,Lee, Jae-Cheong,Jung, Yeon-Kuk,Kim, Min-Kyu,Son, Hwa-Young,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator ($4^{\circ}C$) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets

Serpil Tural,Sadettin Turhan 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5

The effects of anchovy by-product protein coatings incorporated with thyme essential oil (TEO) on the shelf life of anchovy (Engraulis encrasicolus L.) fillets stored at 4 ± 1 C were investigated. We grouped fillets in three categories: untreated fillets, fillets treated in coating solution alone, and fillets treated in coating solution containing 1.5% TEO and analyzed on 0, 3, 6, and 9 days of storage. It was observed that the total volatile basic nitrogen (TVB-N) and pH of all the fillet groups increased under cold storage conditions; however, this increase was much slow in both the coated anchovy fillets. Both coating applications slowed down the lipid oxidation but the coating containing TEO exhibited better effect than coating alone. The coating application alone or with essential oil had limited effect on microbial growth but positively affected the sensory quality. These results revealed that anchovy by-product protein coating mixed with TEO may prolong anchovy fillets’ shelf life stored under cold condition.

대기압 플라즈마 처리에 의한 쥐치포 중 주요 식중독세균의 살균 효과

박신영 한국식품위생안전성학회 2019 한국식품위생안전성학회지 Vol.34 No.2

This study investigated the antibacterial effects of BioZone atmospheric plasma (AP) against Bacillus cereus (F4810/72) and Staphylococcus aureus (ATCC 6538) as the major foodborne bacteria on the surface of dried filefish (Stephanolepis cirrhifer) fillets. The fillets were experimentally contaminated with 7-8 log CFU/mL of B. cereus or S. aureus using a spot inoculation method. Bacterial counts were measured by standard plate method on tryptic soy agar, and were significantly reduced with the increase in the treatment time (1, 3, 5 or 20 min) of AP on the fillets (p < 0.05). The reductions of the pathogens by AP treatment ranged from 0.9 to 2.93 logCFU/g for B. cereus and from 1.04 to 2.55 logCFU/g for S. aureus. A reduction of >1-logCFU/g for B. cereus and S. aureus was observed on the fillets treated with AP for >3 min. The differences in color on the Hunter scale (L=light vs. dark, a=red vs. green, b=yellow vs. blue) of the fillets were not significantly different between the nontreated (control) and AP-treated fillets (p>0.05). This study suggested that 3 min of AP could be effective in reducing >90% of the bacteria without causing any concomitant changes in the color of the fillets.

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

Sa Mooel Jung,Jae Cheong Lee,Yeon Kuk Jung,Min Kyu Kim,Hwa Young Son,Che Run Jo 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4℃) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p

초고추장첨가 멸치( Engraulis japonica )육젓필레통조림의 제조 및 특성

권순재 ( Soon Jae Kwon ),윤문주 ( Moon Joo Yoon ),이재동 ( Jae Dong Lee ),강경훈 ( Kyung Hun Kang ),공청식 ( Cheung Sik Kong ),제해수 ( Hae Soo Je ),정제헌 ( Jae Hun Jung ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica . This study was undertaken to investigate the effect of retorting condition on the quality of canned, saltfermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at 5°C for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90, seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at 121°C. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Azfar Ismail,류지원,임동균,김기석,김성수,이학주,조철훈 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.5

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at –18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

기능성 고등어 Fillet 제조 및 저장 중 품질 변화

신석우,장미순,권미애,서호준 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1

고등어 fillet 제품의 저장 중 항산화의 기능성을 부여하고 고등어 특유의 비린내를 제거하기 위해 식염 외에 녹차, dillweed, 키토산, 올리고당, 생강을 첨가하여 진공포장한 후 5℃, 0℃, -20℃에 80일간 저장하면서 제품 특성을 조사하였다. 5℃에 저장한 고등어 fillet의 휘발성 염기질소 측정 결과는 이들 첨가물을 단독 또는 복합적으로 첨가한 시제품에서 2주 이내에 초기부패에 도달했고, 0℃에서는 4∼7주, -20℃에서는 저장 80일간 모든 시제품에서 신선도를 유지할 수 있었다. 이들 첨가물 가운데서도 키토산과 올리고당을 첨가한 시제품이 가장 신선도가 양호함을 알 수 있었다. 항산화성은 초기 과산화물가가 5.4∼7.8 meq/kg 이었던 것이 5℃ 저장시 35일째 15.7∼20.4 meq.kg, 0℃저장시 49일째 13.9∼18.4 meq/kg, -20℃저장시 80일째 11.6∼20.2 meq/kg으로 저온 일수록 산화속도가 늦었고 각각의 저장온도에서도 녹차, dillweed, 생강, 키토산, 올리고당을 첨가한 시제품에서 가장 산화속도가 늦었다. 친유성 갈색도는 -20℃에서 80일간 저장기간동안 거의 변화가 보이지 않았고 5℃와 0℃에서는 저장기간이 연장됨에 따라 갈색도는 증가하는 경향을 나타내었다. 저장 중 생균수 변화는 5℃와 0℃에서는 저장 80일째까지 생균수 변화는 보이지 않아 신선도 유지가 가능하였다. 관능검사 결과는 5℃저장시 14∼21일, 0℃저장시 28∼49일 점질물이나 산패취가 발생하여 상품적 가치를 상실하였고, -20℃에서는 80일간 저장기간 동안에 이들 변화는 나타나지 않았다. In oredr to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaide, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5℃. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20℃ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0℃. But no change of viable cell counts was founded at -20℃. The shelf-lifes of SMF according to 5, 0 and -20℃ storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

Establishment of Quality Evaluation Sensor for Pork Fillets Freshness during Storage based on Ki value Analysis

샤아흐메드벨랄,포아티 디탱고 쥬니어 아이작 실레스타,최호성,심관섭 한국유기농업학회 2022 韓國有機農業學會誌 Vol.30 No.2

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

한국의 대일 수산물 수출 요인에 관한 연구 -필렛가공품 중심으로-

김규민,김도훈 한국식품유통학회 2019 食品流通硏究 Vol.36 No.3

For the Korean fishing industry, Japan is the first-ranked country in importing Korean fishery products. Although Japan is a crucial partner in terms of the seafood trade, any researches to identify determinants of seafood export to Japan have not been performed much. Therefore, this study aims to analyze the factors of export to Japan through the example of fillet-processed fishery products from the standpoint of long-run, using econometrics approaches. To begin with, stationarity and the long-term balance between the variables used in the study have been confirmed through unit root and co-integration tests. Based on long-run equilibrium, OLS, FMOLS, and DOLS analyses were performed. As a result, the regressions indicate that export price, domestic fishery production, and China’s fillet-processed seafood export to Japan would have significant impacts on the fillet-processed seafood export to Japan. Also, Fukushima Nuclear Accident increased the amount of fillet-processed seafood export of Korea to Japan. In particular, the production of domestic fisheries is shown to be quite significant statistically and has an intense impact compared to other factors. In addition, through the result that China’s fillet-processed seafood export has a negative influence on the Korean export to Japan with powerful significance, it demonstrates that Korean fishing industry should take up-market strategy or differentiate the values of fishery products to promote the export market based on the sustainable fishery production.