저장 유통 조건에 따른 고등어 (Scomber janponicus) 선도 변화의 통계적 해석

Abstract

Mackerel(Scomber japonicus) is the most consumed fish species preferred by the consumer mainly. However, the consumption of mackerel can often cause scombroid fish poisoning (SFP) due to growth of microflora causing the formation of biogenic amines (BA) during storage at inappropriate temperature. Of among BA formed in the mackerel body, histamine has been known a main substances causing allergies. Therefore, to prevent a food poisoning caused by the consumption of mackerel, main attention has been focused on the preservation and control of histamine in scombridae species. However, there is no objective quality criteria to judge the proper freshness of mackerel. Also, no obvious research has been performed on the quality deterioration of mackerel depending on temperature-time history. This study was performed to predict mackerel freshness depending on distribution condition. For the purpose, temperature and time-varying changes of the BA, VBN, and sensory index are measured. Then, a correlation between BA, VBN and sensory index and the changes of freshness depending on storage and distribution condition has been statistically analyzed. Considering these results, the predictable freshness index for mackerel was elicited. The sample mackerel was bought in good freshness, and kept in a constant temperature, respectively. The determination of BA was carried out according to HPLC method using dansyl chloride derivatives. The data obtained in this study was statistically analyzed by SPSS software and statistical differences between temperature and BA were analyzed using ANOVA. And then, if there is the significant differences, post-hoc test (Tukey) was conducted. Finally, multiple regression was conducted to find out effects on the BA content and the freshness depending on temperature-time varying. The results obtained in this study suggested that the content of histamine, the most sensitive substance causing SFP, increased temperature and time-dependent manner. Also, the results indicated that the results of VBN, which has been traditionally used as a freshness criteria in fish and shellfish, were not suitable for index of mackerel. These results strongly suggested the idea that histamine is more suitable for freshness index of mackerel than VBN.