Ismail Azfar, Ryu Jiwon, Yim Dong-Gyun, Kim Ghiseok, Kim Sung-Su, Lee Hag Ju, Jo Cheorun
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor 43400, Malaysia.
Food Sci Anim Resour. 2023 Sep;43(5):840-858. doi: 10.5851/kosfa.2023.e39. Epub 2023 Sep 1.
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°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C 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 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.
本研究旨在利用高光谱成像（HSI）技术比较在不同条件下储存的鲭鱼片的品质变化。真空包装的鱼片在五种不同条件下储存六天：在4°C冷藏（R组）；在5±3°C冰藏（I组）；在17±2°C环境温度下保存（A组）；在-18°C冷冻24小时，并在采样日于4°C冰箱中解冻5小时（FTR组）；FTR组在自来水中解冻而非在冰箱中解冻（FTW组）。在整个储存期内，FTR组的总细菌数、滴水损失、硫代巴比妥酸反应性物质、挥发性盐基氮和质地剖面分析值在各组中最低（p<0.05）。扫描电子显微镜显示，FTR组的损伤较少，而其他组的肌肉组织出现萎缩。HSI与偏最小二乘模型相结合，对鲭鱼片的几个品质参数产生了可靠且高效的结果，具有较高的值。总体而言，涉及在冰箱中冷冻和解冻的FTR组似乎是保持鲭鱼片品质的最有利选择，这在行业中可以实际应用。HSI是一种适用于测定在不同条件下储存的鲭鱼片品质的有效技术。
