명태의 저장 중 Formaldehyde함량 변화와 TTI(Time-Temperature Integrator)센서와의 상관성 해석

Abstract

Alaska pollack (Theragra chalcogramma), one of the major fish resources, has been traditionally consumed in Korea and also widely used such raw materials as fresh fish, dried product, fillet, and frozen surumi in seafood industry. Among them, Alaska pollack is mainly consumed as raw a frozen state in Korea. However, no detail research has been performed on quality maintenance and sanitation during manufacturing process, distribution and storage. The objective measurement of fish quality is inadequate even though there are many factors of leading the deterioration which are complicately and dynamically occurred. Distribution step is practically the main factor to lead a purchase by customer's sensual estimation such as the appearance, odor and elasticity of fish. Therefore, it is required to develop an objective method which can be replaced instead of sensory evaluation. It has been considered that the main environmental factors causing quality deterioration are temperature and time during distribution and storage of fishes. However, no obvious research has been performed on the quality deterioration of Alaska pollack depending on temperature-time history. The objective of this study was to develop a system that can simply predict variation of freshness in real time by analyzing the correlation between TTI (Time-Temperature Integrator) sensor and concentration of formaldehyde derived from decomposition of TMAO(Trimethylamine-N-Oxide). Based on the above results, it can be suggested that there was a significant correlation between freshness of pollack and TTI sensor.