Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

• 발행기관: 한국축산식품학회
• 저자명: Azfar Ismail Jiwon Ryu Dong-Gyun Yim Ghiseok Kim Sung-Su Kim Hag Ju Lee Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제5호, 840~858쪽, 전체 19쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.09.01

영문 초록

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at –18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

mackerel fillets optimal storage freshness frozen-thawed hyperspectral imaging