Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Relationship of pH, Glycogen, Soluble Protein, and Turbidity between Freshness of Raw Oyster Crassostrea gigas

굴(Crassostrea gigas)의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계

  • Son, Kwang Tae (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Shim, Kil Bo (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Lim, Chi Won (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Yoon, Na Young (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Seo, Jeong Hwa (Oyster Hanging Culture Fisheries Cooperation) ;
  • Jeong, Sam Geun (Oyster Hanging Culture Fisheries Cooperation) ;
  • Jeong, Woo Young (Department of Food Science & Technology, Pukyong National University) ;
  • Cho, Young Je (Department of Food Science & Technology, Pukyong National University)
  • 손광태 (국립수산과학원 식품안전과) ;
  • 심길보 (국립수산과학원 식품안전과) ;
  • 임치원 (국립수산과학원 식품안전과) ;
  • 윤나영 (국립수산과학원 식품안전과) ;
  • 서정화 (굴수하식수산업협동조합) ;
  • 정삼근 (굴수하식수산업협동조합) ;
  • 정우영 (부경대학교 식품공학과) ;
  • 조영제 (부경대학교 식품공학과)
  • Received : 2014.08.18
  • Accepted : 2014.10.24
  • Published : 2014.10.31
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Abstract

We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10, and $20^{\circ}C$. The pH of oysters stored at $5^{\circ}C$ dropped to 5.81 after 10 days of storage, while that of oysters at $10^{\circ}C$ and $20^{\circ}C$ dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at $5^{\circ}C$ decreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at $10^{\circ}C$ decreased to 351.49 mg/100 g after 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters did not exceed 6 log CFU/g after 10 days of storage at $5^{\circ}C$, but that of oysters at $10^{\circ}C$ did so after 8 days. Additionally, the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis, where the first principal component (55.03%-57.24%) and second principal component (42.76%-44.97%) described most variation. The first principal component included the pH of oysters and packing water, and the glycogen content of oysters. A Pearson correlation between the first two principal components had a higher R value than that between other components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found that soluble protein content was significantly associated with a lower pH and glycogen content.

Keywords

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