논문 상세보기
pp.22-27
고등어 fillet 제품의 저장 중 항산화와 기능성을 부여하고 고등어 특유의 비린내를 제거하기 위해 식염 외에 녹차, dill weed, 키토산, 올리고당, 생강을 첨가하여 진공포장한 후 5, , -2에 80일간 저장하면서 제품 특성을 조사하였다. 5에 저장한 고등어 fillet의 휘발성 염기질소 측정 결과는 이들 첨가물을 단독 또는 복합적으로 첨가한 시제품에서 2주 이내에 초기부패에 도달했고, 에서는 4∼7주, -2에서는 저장 80일간 모든
In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20 maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0. But no change of viable cell counts was founded at -20. The shelf-lifes of SMF according to 5, 0 and -20storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.
