녹차추출물 처리에 따른 쥐치포의 저장 안정성

• 영문명: Storage Stability of Seasoned-dried Filefish Products with Green Tea Extract
• 발행기관: 한국차학회
• 저자명: 황재호(Jae-Ho Hwang) 이시우(Si-Woo Lee) 라성주(Seong-Ju Rha) 한경호(Kyeong-Ho Han) 조정용(Jeong-Yong Cho) 마승진(Seung-Jin Ma) 김두운(Duwoon Kim) 문제학(Jae-Hak Moon) 은종방(Jong-Bang Eun) 박근형(Keun-Hyung Park) 김선재(Seon-Jae Kim)
• 간행물 정보: 『한국차학회지』제18권 제4호, 63~68쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

To develop high quality seasoned-dried filefish products, seasoned-dried filefish with green tea extract was prepared. Storage stability and self-life during storage were examined. Water activity, volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide, and acid values were periodically measured. Green tea extract had no effect on water activity compared with non-treated control during storage, whereas the contents of volatile basic nitrogen and trimetylamine-N were lower. Further, thiobarbituric acid, peroxide, and acid values of seasoned-dried filefish products with green tea extract were significantly lower than those of control throughout the storage period. Especially, seasoned-dried filefish products treated with 0.5-1.0% green tea extract showed 0-0.1% greater inhibition of lipid peroxidation during storage. Results indicate that the application of green tea extract to seasoned-dried filefish processing may be useful in lowring fish odor and the degree of rancidity during processing and storage.

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키워드

seasoned-dried filefish green tea lipid peroxidation inhibition