시판 보냉팩 개수에 따른 진공포장 냉동 넙치(Paralichthys olivaceus) 및 고등어(Scomber japonicus) 필렛의 상온유통 중 선도유지능 비교평가 = Comparative Assessment of Freshness Preservation in Vacuum-Packed Frozen Olive Flounder Paralichthys olivaceus and Mackerel Scomber japonicus Fillets During Room Temperature Distribution Using Varied Quantities of Commercially Available Cold Packs

다국어 초록 (Multilingual Abstract)

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.