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A study on the quality change of fish cakes by storage conditions to set the use by date of fish cakes
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2022, v.35 no.6, pp.267-273
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(2022). A study on the quality change of fish cakes by storage conditions to set the use by date of fish cakes. Analytical Science and Technology, 35(6), 267-273.
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Abstract
In this study, a quality evaluation was conducted to change the sell-by date of fish cakes to the use-by date. For product quality evaluation, storage conditions were set at 5, 10, and 15 °C, and five tests of pH, acid value, volatile basic nitrogen, bacterial count, and coliform group were performed. As a result of the experiment, the quality safety limit period of fish cakes stored at 5 °C was 43 days, that of fish cakes stored at 10 °C were 30 days, and that of fish cakes stored at 15 °C was 7 days. Among the five test items used for quality evaluation, the quality-limit indicators were acid value, number of bacteria, and coliform groups. The index that determined the quality safety-limit period under the three storage conditions was the bacterial count. The sell-by date of the fish cake used in this experiment was 10 days. However, through quality evaluation, the use-by date at 10 °C was 28.5 days, which was calculated by multiplying the 30 days; the quality limit period, by a safety factor of 0.95. However, this study conducted a quality study on one item of fish cakes from a single company, and it was difficult to use the quality safety-limit period and use-by date set in this study universally. To change the sell-by date to the use-by date, extensive quality research on various products will be required. If this system is well established, it can help reduce food waste through proper consumption of food, and consumers will be able to consume food with confidence.
- keywords
- fish cake, volatile basic nitrogen, microorganism, use by date
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