저장유통 조건에 따른 오징어 품질 예측 모델링

Abstract

There are several items to evaluate the quality of squid. Consumers and retailers rely on the sensory test and off flavor in the field, which could influence the decision to purchase fish. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test during the storage of squid at different temperature. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH, total volatile basic nitrogen (TVB-N) and k-value were selected as scientific indicators. The squid was storaged at 3 different temperature (5℃, 15℃, 20℃). Off flavor determination time was measured by R-index, and kinetic modeling was performed. For activation energies, off-flavor determination time, TVC, Pseudomonas spp, VBN, pH and k-value were 51.210, 42.88, 50.283, 72.594, 41.99 and 75.453 respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TCV, pH, VBN and k-value as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp..