생강 에탈올추출물의 꽁치육에 대한 항산화 효과

• 영문명: Antioxidative Effect of Ethanol Extract of Ginger on Mackerel Pike(Cololabis saira) Flesh
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 국중렬(Cook Chyung Yeol)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제12권 제1호, 43~46쪽, 전체 4쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1995.05.30

영문 초록

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at -5℃, and the fish oil was incubated at 40℃. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between TBA37℃-2hrs of the minced flesh and their lipid oxidation during storage at -5℃ for 4 weeks was observed(r=0.98). TBA37℃-2hrs can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

목차

ABSTRACT

I. 서론

II. 재료 및 방법

III. 결과 및 고찰

IV. 결론

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