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생굴(Crassostrea gigas)의 선도 변화에 포장용기가 미치는 영향
윤나영,안병규,인정진,한형구,이우진,서정화,정삼근,심길보 한국수산과학회 2022 한국수산과학회지 Vol.55 No.1
The shelf life of oysters Crassostrea gigas, in two different types of packaging containers, polyethylene (PE) and polyethylene terephthalate (PET), was determined by evaluating the pH, glycogen and soluble protein content, turbidity, and viable cell count. After 7 days of storage, the pH of the packing water in the PE container decreased to 5.88, while the pH in the PET container decreased to 6.03. In the PE container, the glycogen content of the oysters decreased by 0.85 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,927.21 mg/100 g and 3.24 McF, respectively. In the PET container, the glycogen content of the oysters decreased by 0.96 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,674.75 mg/100 g and 0.98 McF, respectively. The reaction rate constants (K) were as follows: glycogen content, -0.18 (PE) and -0.10 (PET); soluble protein content, 0.29 (PE) and 0.26 (PET); and turbidity, 0.41 (PE) and 0.06 (PET). These results suggested that PET can be used as a new packaging container material for raw oysters because the quality is maintained and it offers more convenient handling during distribution.
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굴(Crassostrea gigas)의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계
손광태 ( Kwang Tae Son ),심길보 ( Kil Bo Shim ),임치원 ( Chi Won Lim ),윤나영 ( Na Young Yoon ),서정화 ( Jeong Hwa Seo ),정삼근 ( Sam Geun Jeong ),정우영 ( Woo Young Jeong ),조영제 ( Young Je Cho ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.5
We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10, and 20℃. The pH of oysters stored at 5℃ dropped to 5.81 after 10 days of storage, while that of oysters at 10℃ and 20℃ dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at 5℃ decreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at 10℃ decreased to 351.49 mg/100 g after 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters did not exceed 6 log CFU/g after 10 days of storage at 5℃, but that of oysters at 10℃ did so after 8 days. Additionally, the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis, where the first principal component (55.03%-57.24%) and second principal component (42.76%-44.97%) described most variation. The first principal component included the pH of oysters and packing water, and the glycogen content of oysters. A Pearson correlation between the first two principal components had a higher R value than that between other components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found that soluble protein content was significantly associated with a lower pH and glycogen content.
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