CAJ | 학술논문

目的：研究鱼类肌肉在不同贮藏条件下的鲜度指标 K 值及鲜度变化情况。方法鱼类肌肉在不同条件下贮藏,肌肉中的 ATP 关联物用高氯酸溶液提取后用高效液相色谱进行检测,通过公式计算出 K 值。结果K 值与鱼类的新鲜度变化趋势有较好的规律性,随着贮藏时间延长 K 值增大,温度越低变化越缓慢。在28~30℃条件下只能贮藏数小时,4~5℃条件下可延长至5 d,―2~0℃条件下贮藏大于15 d。结论K值客观地反映了鱼类贮藏过程中的鲜度变化情况,适合于作为鲜度的判定指标。
목적：연구어류기육재불동저장조건하적선도지표 K 치급선도변화정황。방법어류기육재불동조건하저장,기육중적 ATP 관련물용고록산용액제취후용고효액상색보진행검측,통과공식계산출 K 치。결과K 치여어류적신선도변화추세유교호적규률성,수착저장시간연장 K 치증대,온도월저변화월완만。재28~30℃조건하지능저장수소시,4~5℃조건하가연장지5 d,―2~0℃조건하저장대우15 d。결론K치객관지반영료어류저장과정중적선도변화정황,괄합우작위선도적판정지표。
Objective To monitor the freshness quality index (K value) of fishes during different storage stage, in order to examine the changes in freshness.Methods ATP-related compounds of fishes which stored in different stage were extracted by perchloric acid and determined by high performance liquid chromatography (HPLC). Then the change ofK value was calculated and monitored.ResultsKvalue showed a better regularity with the freshness of fishes, which increased with the storage time and changed more slowly when lower the temperature. In the condition of 28~30℃ , the fishes stored only several hours, while in 4~5℃ and―2~0℃, the storage time was 5 d and 15 d, respectively.ConclusionIt is envisaged that K value reflect the fish freshness objectively and could be suitable as the freshness quality index of fishes during storage stage.