주요 식품성분 분석과 신선도 평가에 기반한 살오징어의 품질지표 기준 설정

Abstract

Global seafood consumption has been increasing as a result of increased financial capacity and dietary choices. As there is a greater demand for high-quality food, the nutritional and freshness characteristics of seafood have emerged as critical quality indicators. The food components of seafood vary significantly depending on the catching season and the growth cycle. Large-weighted and seasonal seafood is traditionally regarded as higher in quality, despite the absence of strong scientific proof. Furthermore, freshness is essential for seafood quality because of its significant vulnerability to spoilage. Therefore, this study aims to establish a quality index for Todarodes pacificus, the most-eaten mollusk in Korea, based on food component analysis and freshness changes. According to the findings of a food component analysis based on catching season and weight, crude protein, and free amino acid components tended to decrease during the spawning season, whereas there were no significant variations during the other catching seasons. Furthermore, the weight and food component correlation study demonstrated a high positive correlation (r = 0.754) between essential/total amino acids and weight. This suggests that larger squids are more nutritious, allowing consumers to choose high-quality seafood based on weight. The freshness study revealed a considerable rise in viable cell count, coliform bacteria count, volatile basic nitrogen (VBN), and agmatine after storage but no significant variation in pH. The quality index method score increased significantly as a result of mantle color changes during storage. Linear regression study revealed a significant linear relationship between VBN and storage duration, allowing optimum distribution and consumption periods for squid to be established within 2 days based on VBN criteria. The outcomes of this study will provide vital data for defining quality indicators for T. pacificus and are expected to help the systematization of quality management by improving the stages of seafood production and distribution.