Bioluminescence를 이용한 싱싱회의 유통시간 판정 기술 개발

Abstract

Bioluminescence techniques based on the detection of light generated enzyme mediated reaction represent some of the fastest assays currently available for the detection of microbial contaminants. bioluminescence have been developed for the enumeration of ATP on raw fish. "A study into the technical development of an establishment's food safety system in order to promote the demand for fish using materials for sliced raw fish" was conducted by the Ministry of Maritime Affairs and Fisheries on 7 types of fish that are popular throughout Korea, including the olive flounder, black rockfish, red seabream, yellowtail, and seabass. The study determined that their freshness and chewy texture expired in 10 hours. Accordingly, they proposed guidelines for the gutting, processing, packaging, and transporting of fish. The raw fish industry's mission was to promote the demand for fish by using materials for sliced raw fish, and also to contribute to the livelihoods of fishermen and people's health in the process. In particular, we were able to prevent Vibrio septicemia and food poisoning, and provided our customers with reliable and safe fish at a cheap price. ` Thus, the objectives of this study are is to gain the trust of consumers, promote demand for raw fish, and contribute to the revitalization of maritime industries by developing an easy, on-the-spot method for evaluating the expiration status of fish. To develop an index for evaluating the freshness of fish, we studied the changes in ATP related materials throughout the progression of time using a lumitester and HPLC, and we also used a Rheometer and portable hardness tester to measure the changes in meat texture. In order to make this index useful in the field, we established a method for using lumitesters for measuring ATP levels, and a portable hardness tester for measuring the level of destruction. We also selected an optimal solvent for measuring ATP levels with a lumitester, and we established a quick and accurate way to sample products in the field. Using our selected solvent and sampling methods, we produced shinshinghoe for each type of fish and studied how their ATP levels changed as time progressed. As a result, ATP was extracted on the 0.5M phosphate buffer(pH 6.8) and assayed using bioluminescence of the luciferase enzyme. In order to measure changes in the texture of the fish according to their type, size, storage temperature, and storage time a rheometer and portable hardness tester were used.