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한국수산학회지 = Journal of the Korean Fisheries Society v.28 no.6, 1995년, pp.770 - 778   피인용횟수: 1

Effect of Deoxygenizer on the Suppression of Lipid Deterioration of Boiled and Dried-Anchovy Engraulis japonica

JEONG Bo-Young    (Department of Food Science, Gyeongsang National University   ); SEO Hae-Jeom    (Department of Nutrition and Food Science, National Fisheries University of Pusan   ); MOON Soo-Kyung    (Department of Food Science, Gyeongsang National University   ); PYEUN Jae-Hyeung    (Department of Nutrition and Food Science, National Fisheries University of Pusan  );
  • 초록

    Anchovy Engraulis japonica boiled and dried was stored at $20^{\circ}C$ for 5 months after that treatment of sodium-erythorbate (Na-ery) or deoxygenizer (Deoxy). During storage, peroxide value (POV), thiobarbituric acid (TBA) value, lipid content, and lipid class compositions were determined to evaluate the quality of the samples. pay was decreased rapidly for the first 3 months storage and its decrease was Deoxy group>Control group>Na-ery group in that order. TBA values increased for the first 4 months and then decreased rapidly, and it's increase was the highest in Control group, followed by Na-ery and Deoxy group. Total lipid contents in all samples declined during storage. Especially, phospholipid decreased mainly in Na- ery and Deoxy group, while neutral lipid mainly in Control group. Triglyceride (TG), phosphatidylethanolamine(PE), and phosphatidylcholine(PC) decreased, while free fatty acid (FFA) and lyso-PC (LPC) increased during storage. The decrease of TG was the highest in Control group and that of PE and PC was higher in Na-ery group than in other sample. The decrease of PE in all samples (except Deoxy group) was higher than that of pc. The increase of FFA and LPC were higher in Control and Na-ery group than in Deoxy group. These results indicated that the lipid deterioration of the boiled and dried-anchovy was effectively suppressed by the enclosed deoxygenizer during storage at $20^{\circ}C$ .


  • 주제어

    boiled and dried-anchovy .   lipid deterioration .   deoxygenizer .   sodium erythorbate.  

  • 이 논문을 인용한 문헌 (1)

    1. 2000. "Food Component Characteristics of Plain Dried Anchovies on the Market" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 29(1): 20~25     

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  • SEO Hae-Jeom (1)

  • 문수경 (41)

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