Effects of eco-friendly cold packs on the quality of vacuum-packed mackerel fillets during room temperature distribution
Main Article Content
Keywords
Eco-friendly cold packs, Microbial growth, Shelf life, Temperature control
Abstract
In this study, we evaluated the effectiveness of commercial cold packs (CC) and 3AC-developed cold packs (3AC) in expanded polystyrene containers (EPS+CC and EPS+3AC, respectively) for maintaining the freshness of vacuum-packed mackerel (Scomber japonicus) during distribution in EPS boxes. Temperature monitoring showed that EPS+3AC packaging maintained slightly lower temperatures (by over 1° C) than EPS+CC during 4–16 h of storage. The pH of both groups gradually increased over 72 h, with significant differences observed between 0 h and 72 h. The total volatile basic nitrogen content in EPS+CC exceeded the acceptable limit (≥ 35 mg/100 g) after 36 h, whereas EPS+3AC showed a slower increase. Odor intensity increased with storage time, with higher values observed in EPS+CC than in EPS+3AC at 72 h. Total aerobic bacteria counts exceeded 6 log CFU/g earlier in EPS+CC than in EPS+3AC. Overall, EPS+3AC packaging delayed quality deterioration and extended the freshness-related shelf-life indicators of vacuum-packed mackerel under the tested conditions.
References
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Cho, J. S., Choi, B., Lim, J. H., Choi, J. H., Yun, D. Y., Park, S. K., Lee, G., Park, K. J., & Lee, J. (2023). Determination of freshness of mackerel (Scomber japonicus) using shortwave infrared hyperspectral imaging. Foods, 12(12), 2305. https://doi.org/10.3390/foods12122305
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He, Q., & Xiao, K. (2016). The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as a glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage. Food Control, 69, 339–345. https://doi.org/10.1016/j.foodcont.2016.05.019
International Commission on Microbiological Specifications for Foods (ICMSF). (1986). Microorganisms in foods (2nd ed., Vol. 2: Sampling for microbiological analysis: Principles and specific applications). Blackwell Scientific Publications.
Jeon, Y. J., Kamil, J. Y., & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167–5178. https://doi.org/10.1021/jf011693l
Jo, H. S., Kim, K. H., Kim, M. J., Kim, H. J., Jeong, G. S., Cha, B. Y., Choi, J. D., Heu, M. S., & Kim, J. S. (2013). Comparison of quality characteristics between imported skate rays. Korean Journal of Fisheries and Aquatic Sciences, 46(3), 245–251. http://dx.doi.org/10.5657/KFAS.2013.0245
Kang, B. K., Kim, K. B. W. R., Kim, M. J., Bark, S. W., Pak, W. M., Kim, B. R., Ahn, N. K., Choi, Y. U., Byun, M. W., & Ahn, D. H. (2014). Effects of immersion liquids containing Citrus junos and Prunus mume concentrate and high hydrostatic pressure on shelf life and quality of Scomber japonicus during refrigerated storage. Journal of the Korean Society of Food Science and Nutrition, 43(10), 1555–1564. https://doi.org/10.3746/jkfn.2014.43.10.1555
Kapute, F., Likonwe, J., & Kang'ombe, J. (2012). Quality assessment of fresh Lake Malawi tilapia (Chambo) collected from selected local and supermarkets in Malawi. Journal of Food Safety, 14, 112–120.
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Kim, D.-Y., Park, S.-W., & Shin, H.-S. (2023). Fish freshness indicator for sensing fish quality during storage. Foods, 12(9), 1801. https://doi.org/10.3390/foods12091801
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Kołodziejska, I., Kołodziejska, C., Januszewska, E., & Sikorski, Z. E. (2002). The microbial and sensory quality of mackerel hot smoked in mild conditions. LWT – Food Science and Technology, 35(1), 87–92. https://doi.org/10.1006/fstl.2001.0824
Kontominas, M. G., Badeka, A. V., Kosma, I. S., & Nathanailides, C. I. (2021). Innovative seafood preservation technologies: Recent developments. Animals, 11(1), 92. https://doi.org/10.3390/ani11010092
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Lee, D. S. (2011). Headspace volatile compounds identified from Alaska pollack and mackerel during storage (Master’s dissertation, Pukyong National University, Busan).
Lee, J. U., Heu, M. S., & Lee, J.-S. (2022). Establishment of effective freshness indicators for seafood during room-temperature distribution using commercial cold packs and styrofoam boxes. Korean Journal of Fisheries and Aquatic Sciences, 55(5), 670–680. https://doi.org/10.5657/KFAS.2022.0670
Mehta, N. K., Elavarasan, K., Reddy, A. M., & Shamasundar, B. A. (2014). Effect of ice storage on the functional properties of proteins from a few species of freshwater fish (Indian major carps) with special emphasis on gel forming ability. Journal of Food Science and Technology, 51(4), 655–663. https://doi.org/10.1007/s13197-011-0558-y
Ministry of Food and Drug Safety (MFDS). (2023). Microbial test method. In Korean Food Code. Retrieved September 22, 2023, from http://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC
Mohammed, H. H. H., He, L., Nawaz, A., Jin, G., Huang, X., Ma, M., Abdegadir, W. S., Elgasim, E. A., & Khalifa, I. (2021). Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality. Meat Science, 175, 108453. https://doi.org/10.1016/j.meatsci.2021.108453
Ocaño-Higuera, V. M., Maeda-Martínez, A. N., Márquez-Ríos, E., Cañizales-Rodríguez, D. F., Castillo-Yáñez, F. J., Ruíz-Bustos, E., Graciano-Verdugo, A. Z., & Plascencia-Jatomea, M. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical, and physical methods. Food Chemistry, 125(1), 49–54. https://doi.org/10.1016/j.foodchem.2010.08.034
Otero, L., Pérez-Mateos, M., Holgado, F., Márquez-Ruiz, G., & López-Caballero, M. E. (2018). Hyperbaric cold storage: Pressure as an effective tool for extending the shelf life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41–50. https://doi.org/10.1016/j.ifset.2018.05.003
Pandey, G., Raju, C. V., & Jagpal. (2018). Effect of refrigerated storage on the biochemical parameters of stored Indian mackerel (Rastrelliger kanagurta) in a solar-operated indigenously developed fish vending unit. Journal of Entomology and Zoology Studies, 6(2), 556–561.
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 133, 109157. https://doi.org/10.1016/j.foodres.2020.109157
Sardar, R., Khan, S. H., & Tanveer, Z. (2015). Sensory and histamine assessment of the freshness of sardine (Sardine sindensis) during different storage conditions. Advances in Life Sciences, 3(1), 9–15.
Shakila, R. J., Vijayalakshmi, K., & Jeyasekaran, G. (2003). Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chemistry, 82(3), 347–352. https://doi.org/10.1016/S0308-8146(02)00552-6
Shin, S. R., Hong, J. Y., Nam, H. S., Huh, S. M., & Kim, K. S. (2006). Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean Journal of Food Preservation, 13(1), 18–23.
Somjid, P., Panpipat, W., & Chaijan, M. (2017). Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production. Journal of Food Science and Technology, 54, 3979–3988. https://doi.org/10.1007/s13197-017-2862-7
Sone, I., Skara, T., & Olsen, S. H. (2019). Factors influencing post-mortem quality, safety and storage stability of mackerel species: A review. European Food Research and Technology, 245, 775–791.
Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10(11), 2854. https://doi.org/10.3390/foods10112854
Sulfiana, S., Nursinah, A., Arni, M., & Metusalach, P. (2022). The quality of fresh mackerel tuna (Euthynnus affinis) preserved with different icing methods. International Journal of Agriculture, Environment and Biotechnology, 7(1), 54–60. https://doi.org/10.22161/ijeab.71.7
Toe, C. J., Foo, H. L., Loh, T. C., Mohamad, R., Abdul Rahim, R., & Idrus, Z. (2019). Extracellular proteolytic activity and amino acid production by lactic acid bacteria isolated from Malaysian foods. International Journal of Molecular Sciences, 20(7), 1777. https://doi.org/10.3390/ijms20071777
Tribst, A. A. L., Ribeiro, L. R., Leite Junior, B. R. C., de Oliveira, M. M., & Cristianini, M. (2018). Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal, 78, 36–45. https://doi.org/10.1016/j.idairyj.2017.10.005
Tsai, C. L., Shiau, C. Y., & Sung, W. C. (2018). Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor). Journal of Food Processing and Preservation, 42, e13608. https://doi.org/10.1111/jfpp.13608
Wu, T. H., & Bechtel, P. J. (2008). Ammonia, dimethylamine, trimethylamine, and trimethylamine oxide from raw and processed fish by-products. Journal of Aquatic Food Product Technology, 17(1), 27–38. https://doi.org/10.1080/10498850801891140
Yu, J. W., Kim, J. H., Seol, D. E., Ko, J. Y., Kim, S. H., Yang, J. Y., & Lee, Y. B. (2019). Evaluation of largehead hairtail (Trichiurus lepturus) freshness using sensory and chemical analyses. Korean Journal of Fisheries and Aquatic Sciences, 52(6), 735–739. https://doi.org/10.5657/KFAS.2019.0735
Zheng, R., Xu, X., Xing, J., Cheng, H., Zhang, S., Zhang, J., & Li, H. (2020). Quality evaluation and characterization of specific spoilage organisms of Spanish mackerel by high-throughput sequencing during 0 °C cold chain logistics. Foods, 9(3), 312. https://doi.org/10.3390/foods9030312
Anonymous. (2024). Gel packs: The evil twin to water packs – environmental hazard! Retrieved October 22, 2025, from https://hydropac.co.uk/eco-friendly/gel-packs-the-evil-twin-to-water-packs-environmental-hazard/
Bak, T. J., Jeon, C. H., & Kim, J. H. (2014). Occurrence of Anisakis nematode larvae in chub mackerel (Scomber japonicus) caught off Korea. International Journal of Food Microbiology, 191, 149–156. https://doi.org/10.1016/j.ijfoodmicro.2014.09.002
Baker, S., Bloom, N., Davis, S. J., Kost, K., Sammon, M., & Viratyosin, T. (2020). The unprecedented stock market reaction to COVID-19. Covid Economics: Vetted and Real-Time Papers, 1, April 3. https://doi.org/10.1093/rapstu/raaa008
Cheng, Z., Pan, W., Xian, W., Yu, J., Weng, X., Benjakul, S., Guidi, A., Ying, X., & Deng, S. (2022). Effects of various logistics packaging on the quality and microbial variation of bigeye tuna (Thunnus obesus). Frontiers in Nutrition, 9, 998377. https://doi.org/10.3389/fnut.2022.998377
Cho, J. S., Choi, B., Lim, J. H., Choi, J. H., Yun, D. Y., Park, S. K., Lee, G., Park, K. J., & Lee, J. (2023). Determination of freshness of mackerel (Scomber japonicus) using shortwave infrared hyperspectral imaging. Foods, 12(12), 2305. https://doi.org/10.3390/foods12122305
Duarte, A. M., Silva, F., Pinto, F. R., Barroso, S., & Gil, M. M. (2020). Quality assessment of chilled and frozen fish—mini review. Foods, 9(12), 1739. https://doi.org/10.3390/foods9121739
He, Q., & Xiao, K. (2016). The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as a glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage. Food Control, 69, 339–345. https://doi.org/10.1016/j.foodcont.2016.05.019
International Commission on Microbiological Specifications for Foods (ICMSF). (1986). Microorganisms in foods (2nd ed., Vol. 2: Sampling for microbiological analysis: Principles and specific applications). Blackwell Scientific Publications.
Jeon, Y. J., Kamil, J. Y., & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167–5178. https://doi.org/10.1021/jf011693l
Jo, H. S., Kim, K. H., Kim, M. J., Kim, H. J., Jeong, G. S., Cha, B. Y., Choi, J. D., Heu, M. S., & Kim, J. S. (2013). Comparison of quality characteristics between imported skate rays. Korean Journal of Fisheries and Aquatic Sciences, 46(3), 245–251. http://dx.doi.org/10.5657/KFAS.2013.0245
Kang, B. K., Kim, K. B. W. R., Kim, M. J., Bark, S. W., Pak, W. M., Kim, B. R., Ahn, N. K., Choi, Y. U., Byun, M. W., & Ahn, D. H. (2014). Effects of immersion liquids containing Citrus junos and Prunus mume concentrate and high hydrostatic pressure on shelf life and quality of Scomber japonicus during refrigerated storage. Journal of the Korean Society of Food Science and Nutrition, 43(10), 1555–1564. https://doi.org/10.3746/jkfn.2014.43.10.1555
Kapute, F., Likonwe, J., & Kang'ombe, J. (2012). Quality assessment of fresh Lake Malawi tilapia (Chambo) collected from selected local and supermarkets in Malawi. Journal of Food Safety, 14, 112–120.
Kim, Y. A., Jung, S. W., Park, H. R., Chung, K. Y., & Lee, S. J. (2012). Application of a prototype of microbial time temperature indicator (TTI) to the prediction of ground beef qualities during storage. Food Science of Animal Resources, 32(4), 448–457. https://doi.org/10.5851/kosfa.2012.32.4.448
Kim, D.-Y., Park, S.-W., & Shin, H.-S. (2023). Fish freshness indicator for sensing fish quality during storage. Foods, 12(9), 1801. https://doi.org/10.3390/foods12091801
Korea Meteorological Administration (KMA). (2021). Average temperature for the last 30 years in Korea. Retrieved August 8, 2021, from https://www.weather.go.kr/w/index.do
Kołodziejska, I., Kołodziejska, C., Januszewska, E., & Sikorski, Z. E. (2002). The microbial and sensory quality of mackerel hot smoked in mild conditions. LWT – Food Science and Technology, 35(1), 87–92. https://doi.org/10.1006/fstl.2001.0824
Kontominas, M. G., Badeka, A. V., Kosma, I. S., & Nathanailides, C. I. (2021). Innovative seafood preservation technologies: Recent developments. Animals, 11(1), 92. https://doi.org/10.3390/ani11010092
Korea Health Industry Development Institute. (2020). National food & nutrition statistics 2013. Retrieved September 24, 2023, from https://www.khidi.or.kr/kps/dhraStat/result2?menuId=MENU01653&gubun=age1&year=2020
Lee, D. S. (2011). Headspace volatile compounds identified from Alaska pollack and mackerel during storage (Master’s dissertation, Pukyong National University, Busan).
Lee, J. U., Heu, M. S., & Lee, J.-S. (2022). Establishment of effective freshness indicators for seafood during room-temperature distribution using commercial cold packs and styrofoam boxes. Korean Journal of Fisheries and Aquatic Sciences, 55(5), 670–680. https://doi.org/10.5657/KFAS.2022.0670
Mehta, N. K., Elavarasan, K., Reddy, A. M., & Shamasundar, B. A. (2014). Effect of ice storage on the functional properties of proteins from a few species of freshwater fish (Indian major carps) with special emphasis on gel forming ability. Journal of Food Science and Technology, 51(4), 655–663. https://doi.org/10.1007/s13197-011-0558-y
Ministry of Food and Drug Safety (MFDS). (2023). Microbial test method. In Korean Food Code. Retrieved September 22, 2023, from http://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC
Mohammed, H. H. H., He, L., Nawaz, A., Jin, G., Huang, X., Ma, M., Abdegadir, W. S., Elgasim, E. A., & Khalifa, I. (2021). Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality. Meat Science, 175, 108453. https://doi.org/10.1016/j.meatsci.2021.108453
Ocaño-Higuera, V. M., Maeda-Martínez, A. N., Márquez-Ríos, E., Cañizales-Rodríguez, D. F., Castillo-Yáñez, F. J., Ruíz-Bustos, E., Graciano-Verdugo, A. Z., & Plascencia-Jatomea, M. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical, and physical methods. Food Chemistry, 125(1), 49–54. https://doi.org/10.1016/j.foodchem.2010.08.034
Otero, L., Pérez-Mateos, M., Holgado, F., Márquez-Ruiz, G., & López-Caballero, M. E. (2018). Hyperbaric cold storage: Pressure as an effective tool for extending the shelf life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41–50. https://doi.org/10.1016/j.ifset.2018.05.003
Pandey, G., Raju, C. V., & Jagpal. (2018). Effect of refrigerated storage on the biochemical parameters of stored Indian mackerel (Rastrelliger kanagurta) in a solar-operated indigenously developed fish vending unit. Journal of Entomology and Zoology Studies, 6(2), 556–561.
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 133, 109157. https://doi.org/10.1016/j.foodres.2020.109157
Sardar, R., Khan, S. H., & Tanveer, Z. (2015). Sensory and histamine assessment of the freshness of sardine (Sardine sindensis) during different storage conditions. Advances in Life Sciences, 3(1), 9–15.
Shakila, R. J., Vijayalakshmi, K., & Jeyasekaran, G. (2003). Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chemistry, 82(3), 347–352. https://doi.org/10.1016/S0308-8146(02)00552-6
Shin, S. R., Hong, J. Y., Nam, H. S., Huh, S. M., & Kim, K. S. (2006). Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean Journal of Food Preservation, 13(1), 18–23.
Somjid, P., Panpipat, W., & Chaijan, M. (2017). Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production. Journal of Food Science and Technology, 54, 3979–3988. https://doi.org/10.1007/s13197-017-2862-7
Sone, I., Skara, T., & Olsen, S. H. (2019). Factors influencing post-mortem quality, safety and storage stability of mackerel species: A review. European Food Research and Technology, 245, 775–791.
Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10(11), 2854. https://doi.org/10.3390/foods10112854
Sulfiana, S., Nursinah, A., Arni, M., & Metusalach, P. (2022). The quality of fresh mackerel tuna (Euthynnus affinis) preserved with different icing methods. International Journal of Agriculture, Environment and Biotechnology, 7(1), 54–60. https://doi.org/10.22161/ijeab.71.7
Toe, C. J., Foo, H. L., Loh, T. C., Mohamad, R., Abdul Rahim, R., & Idrus, Z. (2019). Extracellular proteolytic activity and amino acid production by lactic acid bacteria isolated from Malaysian foods. International Journal of Molecular Sciences, 20(7), 1777. https://doi.org/10.3390/ijms20071777
Tribst, A. A. L., Ribeiro, L. R., Leite Junior, B. R. C., de Oliveira, M. M., & Cristianini, M. (2018). Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal, 78, 36–45. https://doi.org/10.1016/j.idairyj.2017.10.005
Tsai, C. L., Shiau, C. Y., & Sung, W. C. (2018). Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor). Journal of Food Processing and Preservation, 42, e13608. https://doi.org/10.1111/jfpp.13608
Wu, T. H., & Bechtel, P. J. (2008). Ammonia, dimethylamine, trimethylamine, and trimethylamine oxide from raw and processed fish by-products. Journal of Aquatic Food Product Technology, 17(1), 27–38. https://doi.org/10.1080/10498850801891140
Yu, J. W., Kim, J. H., Seol, D. E., Ko, J. Y., Kim, S. H., Yang, J. Y., & Lee, Y. B. (2019). Evaluation of largehead hairtail (Trichiurus lepturus) freshness using sensory and chemical analyses. Korean Journal of Fisheries and Aquatic Sciences, 52(6), 735–739. https://doi.org/10.5657/KFAS.2019.0735
Zheng, R., Xu, X., Xing, J., Cheng, H., Zhang, S., Zhang, J., & Li, H. (2020). Quality evaluation and characterization of specific spoilage organisms of Spanish mackerel by high-throughput sequencing during 0 °C cold chain logistics. Foods, 9(3), 312. https://doi.org/10.3390/foods9030312
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