Regulatory labeling standards and interpretation about shelf-life related information and Consumption behavior

Gim, Cheolmin

doi:10.21074/kjlcap.2012.13.2.205

Cited by 1 publication

(1 citation statement)

References 3 publications

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“…The mentioned study also found that several consumers misunderstood the differences between shelf life and use-by date. In addition, Gim (2012) , who conducted focus group interviews with people in their 20s to 80s, revealed that 67% of the respondents thought they could not eat expired food, which they discarded or used for other purposes given that they displayed a defensive attitude toward the lack of clear standards for how long a product can be consumed.…”

Section: Resultsmentioning

confidence: 99%

Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel

Park

Cha

Kim

et al. 2023

Prev. Nutr. Food Sci.

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The current study aimed to establish the shelf life of vacuum-packaged grilled mackerel stored at 5, −5, and −20°C for 70 days. To this end, physicochemical analyses, which involved determining the pH, volatile basic nitrogen, amino nitrogen, trimethylamine (TMA), and thiobarbituric acid levels; microbiological analyses (aerobic plate count and coliform); and sensory quality determination were performed. Regression analysis on the relationship between physicochemical properties and storage time at various temperatures revealed TMA level was the most suitable parameter (R 2 =0.9769) for predicting changes in the quality of grilled mackerel during storage, with a quality limit value of 8.74 mg/100 g. The shelf life of vacuum-packaged grilled mackerel according to temperature was 21, 53, 62, and 75 days for 5, −5, −15, and −20°C, respectively, with the use-by date being 23 days at 5°C and 74 days at −5°C. In conclusion, TMA was the most suitable parameter for predicting changes in the quality of grilled mackerel during storage.

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Section: Resultsmentioning

confidence: 99%