CAJ | 학술논문

以捕捞后0、6、12 h原条入冻和去内脏后再入冻的太平洋西北海域柔鱼Ommastrephes bartramii为研究对象，测定了3个可食部(胴体、鳍和头足)的pH、挥发性盐基氮( TVB-N)、三甲胺( TMA)、甲醛和鲜度( K值)，比较了捕后处置对柔鱼品质的影响。结果表明：钓捕后6 h入冻的原条柔鱼胴体的TVB-N、 TMA和甲醛含量已超过临界值，钓捕后12 h入冻的原条柔鱼胴体K值已超过60%，处于初期腐败状态；对于去内脏入冻的柔鱼，仅钓捕后12 h入冻样品胴体的TMA含量接近临界值，说明去内脏入冻的柔鱼比原条入冻柔鱼的新鲜度下降较为缓慢；柔鱼可在捕获后12 h内去内脏入冻，原条柔鱼入冻时间不宜超过6h；同样前处理条件的柔鱼，各可食部中头足的鲜度最优，鳍次之，胴体最差。
이포로후0、6、12 h원조입동화거내장후재입동적태평양서북해역유어Ommastrephes bartramii위연구대상，측정료3개가식부(동체、기화두족)적pH、휘발성염기담( TVB-N)、삼갑알( TMA)、갑철화선도( K치)，비교료포후처치대유어품질적영향。결과표명：조포후6 h입동적원조유어동체적TVB-N、 TMA화갑철함량이초과림계치，조포후12 h입동적원조유어동체K치이초과60%，처우초기부패상태；대우거내장입동적유어，부조포후12 h입동양품동체적TMA함량접근림계치，설명거내장입동적유어비원조입동유어적신선도하강교위완만；유어가재포획후12 h내거내장입동，원조유어입동시간불의초과6h；동양전처리조건적유어，각가식부중두족적선도최우，기차지，동체최차。
The pH, total volatile basic nitrogen(TVB-N), trimethylamine (TMA), formaldehyde and K value were detected in mantles, fins, and tentacles of frozen whole or frozen eviscerated squid Ommastrephes bartrami 0, 6 and 12 hours after handled ( capture) on board to evaluate the effects of handling on squid quality. The results showed that the contents of TVB-N,TMA and formaldehyde in mantle were found beyond the critical value in the frozen whole squid 6 hours after capture, and the K value in the mantle was 60% higher than the critical value in the frozen whole squid 12 hours after capture, indicating the state of initial corruption. In the frozen eviscerated squid, however, only the TMA content in the mantle was nearly to the threshold in the squid frozen for 12 hours af-ter capture, indicating that the freshness of eviscerated squid was decreased more slowly than that in the whole body. It is suggested that squid be eviscerated and frozen within 12 hours after capture, or that be frozen whole within 6 hours after capture. If the squid is processed by the method mentioned above, the best freshness will be found in the mantles, followed by in the fins, and the least in the tentacles.