한약재의 추출물을 고등어의 절임과정에 이용하여 저장기간 동안 고등어의 기능성에 관하여 실험하였다. 의 저장한 간고등어의 명도(L)과 적색도(a), 황색도(b)는 절임방법과 저장에 따라 큰 차이를 나타내지 않았으며, 에서 저장한 간고등어의 색도의 변화는 고등어의 껍질 쪽 배부분의 명도(L)보다는 살 안쪽, 배부위의 명도(L)의 차이가 더 많이 나타났다. 저장기간 동안 각 추출물에 절인 간고등어의 품질에 미치는 리올로지 특성을 알아보기 위하여 물성을

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at during storage than those at , and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.

• 홍주연
• 남학식
• 허성미
• 신승렬