녹차분말 물간법에 따른 굴비의 품질 특성

• 영문명: Quality Characteristics of Gulbi upon Brine Salting with Green Tea Powder
• 발행기관: 한국차학회
• 저자명: 이시우(Si-Woo Lee) 황재호(Jae-Ho Hwang) 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, 49~54쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

This study was carried out to analyze the quality characteristics of Gulbi (salted and semi-dried yellow croaker) upon brine salting with green tea powder. We investigated the antioxidant effects of brine salting on lipid peroxidation of Gulbi during storage at 25℃ for 20 days. Contents of volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide, and acid values were periodically measured. Contents of volatile basic nitrogen and trimetylamine-N were lower than those of control during storage. Further, contents of thiobarbituric acid, peroxide, and acid values in Gulbi upon brine salting with green tea powder were significantly lower than those of control throughout the storage period. Especially, Gulbi treated with 5-9% green tea powder showed 0-3% greater inhibition of lipid peroxidation during storage. These results indicate that application of green tea powder to Gulbi processing may be useful in reducing fish odor and the degree of rancidity during processing and storage.

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gulbi brine salting green tea lipid peroxidation inhibitione