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굴(Crassostrea gigas)의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계
손광태 ( Kwang Tae Son ),심길보 ( Kil Bo Shim ),임치원 ( Chi Won Lim ),윤나영 ( Na Young Yoon ),서정화 ( Jeong Hwa Seo ),정삼근 ( Sam Geun Jeong ),정우영 ( Woo Young Jeong ),조영제 ( Young Je Cho ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.5
We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10, and 20℃. The pH of oysters stored at 5℃ dropped to 5.81 after 10 days of storage, while that of oysters at 10℃ and 20℃ dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at 5℃ decreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at 10℃ 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℃, but that of oysters at 10℃ 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.