해수 슬러리 얼음을 이용한 어류의 신선도 유지에 관한 물리적 분석

Abstract

This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore through physical analysis method in seawater slurry ice (SS), sea water cube ice (SC), tap water slurry ice (TS) and tap water cube ice (TC). In the rigor index change, TC was 19.8%, TS was 15.5%, SC was 10.4%, and SS was 5.2%. It took nine hours in TC, 15 hours in TS, 21 hours in SC, and 24 hours in SS to reach full rigor index. From these results, it was confirmed that the post rigid time of the mackerel in the seawater slurry ice phase was much slower. As a result of observing the weight change of the sample over time, TC tended to increase from the minimum of 214 g to the maximum of 234 g with storage time. TS changed from 217 g minimum to 229 g maximum. The SC changed from the lowest at 219 g to the highest at 229 g and the SS changed from the lowest at 215 g to the highest at 229 g. The greatest post-weight change occurred during cold storage by TC. As an indicator of freshness, mackerel"s epidermis was maintained well for a certain period of time regardless of the storage method. The color data shows that slurry ice is more favorable on freshness surface than cubic ice, and sea water ice is more favorable for freshness and color change than tap water ice.