Advanced SearchSearch Tips
Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.643-650
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.643
 Title & Authors
Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage
Nam, Ki-Ho; Jang, Mi-Soon; Lee, Doo-Seog; Yoon, Ho-Dong; Park, Hee-Yeon;
  PDF(new window)
This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.
mackerel;green tea;lotus leaf;peroxide value;acid value;
 Cited by
다임 추출물로 마리네이드한 염장고등어의 품질특성과 저장성 연구,김일호;김지응;강재희;

한국식품조리과학회지, 2012. vol.28. 6, pp.753-761 crossref(new window)
초정수압 처리에 의한 고등어(Scomber japonicus)육 중의 히스타민 생성 억제 효과,강보경;김꽃봉우리;김민지;김동현;정슬아;박시우;박원민;김보람;박홍민;변명우;안동현;

한국수산과학회지, 2013. vol.46. 6, pp.733-738 crossref(new window)
한약재 및 해조류 추출물에 의한 고등어 육중의 Histamine 생성 억제 효과,정슬아;김동현;김꽃봉우리;김현지;정다현;강보경;박시우;박원민;김보람;변명우;안동현;

한국식품영양과학회지, 2013. vol.42. 8, pp.1263-1269 crossref(new window)
유자(Citrus junos), 매실(Prunus mume) 농축액을 첨가한 침지액과 초정수압의 병행처리가 고등어(Scomber japonicus)의 냉장 저장 중 저장성 및 품질에 미치는 영향,강보경;김꽃봉우리;김민지;박시우;박원민;김보람;안나경;최연욱;변명우;안동현;

한국식품영양과학회지, 2014. vol.43. 10, pp.1555-1564 crossref(new window)
침지액 및 초정수압의 병행처리에 의한 고등어(Scomber japonicus)의 물리화학적 품질 특성 변화,박지혜;배난영;박선희;김민지;김꽃봉우리;최정수;안동현;

한국미생물생명공학회지, 2016. vol.44. 2, pp.150-155 crossref(new window)
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향,최정실;공문희;여수환;최한석;정석태;

한국식품저장유통학회지, 2016. vol.23. 2, pp.155-161 crossref(new window)
Inhibitory Effect of High Hydrostatic Pressure Treatments on Histamine Production in Mackerel Scomber japonicus, Korean Journal of Fisheries and Aquatic Sciences, 2013, 46, 6, 733  crossref(new windwow)
Effects of pretreatments and storage temperatureon the quality of lotus leaves, Korean Journal of Food Preservation, 2016, 23, 2, 155  crossref(new windwow)
Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 10, 1555  crossref(new windwow)
A Study on the Quality Characteristics and Shelf-Life of Marinade Mackerel with Thyme Extract, Korean journal of food and cookery science, 2012, 28, 6, 753  crossref(new windwow)
Bae JH, Yoon SH, Lim SY (2010) A comparison of the biochemical characteristics of different anatomical regions of chub (Scomber japonicus) and blue mackerel (Scomber australasicus) muscles. Korea J Aquat Sci, 43, 6-11

Garcia DJ (1998) Omega-3 long-chain PUFA nutraceuticals. Food Technol, 52, 44-49

Simopoulou AP (1991) Omega-3 fatty acids in health and disease and in growth and development. Am J Clim Nutr, 54, 438-463 crossref(new window)

Nordy A, Hatcher LF, Ullman DL, Conner WE (1993) Individual effects of dietary saturated fatty acid and fish oil on plasma lipids and lipoproteins in normal men. Am J Clin Nutr, 57, 634-639 crossref(new window)

Gwak HJ, Eun JB (2010) Chemical changes of low salt Gulbi (salted and dried yellow corvenia) during hot-air drying with different temperatures. Korean J Food Sci Technol, 42, 147-154

Lingnert H, Eriksson CE (1980) Antioxidative maillard reaction products. I. Products from sugars and free amino acids. J Food Proc Preserv, 4, 161-172 crossref(new window)

Sin SY, Jang MS, Kwon MA, Seo HJ (2004) Processing of functional mackerel fillet and quality changes during storage. Korean J Food Preserv, 11, 22-27

Jang MS, Park HY, Byun HS, Park JI (2010) The nutrient composition of commercial kwamegi admixed with functional ingredients. Korean J Food Preserv, 17, 519-525

Shin SR, Hong JY, Nam HS, Huh SM, Kim KS (2006) Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean J Food Preserv, 13, 18-23

Lee YK, Lee HS (1990) Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr, 19, 321-329

Jung BM, Chung GH, Jang MS, Shin SU (2004) Quality characteristics of citron treated mackerel oil and fillet during refrigerated storage. Korean J Food Sci Technol, 36, 574-579

Song HN, Lee DG, Han SW, Yoon HK, Hwang IK (2005) Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cookery Sci, 21, 662-668

Park CO, Jin SH, Ryu BH (1996) Antioxidant activity of green tea extracts toward uman low density lipoprotein (in Korean). Korean J Food Science Technology, 28, 850-858

Sakanara S, Aizawa M, Kim M, Yamamoto T (1996) Inhibitory effects of green tea polyphenols on growth and cellular adherence of an oral bacterium, porphyromonas gingivalis. Bioscience Biotechnology and Biochemistry, 60, 745-749 crossref(new window)

Chang DS, Choe WK (1992) Screening of natural antioxidant from plant and their antioxidative effect (in Korean). Korean J Food Sci Tech, 24, 142

Toyomizu M, Chung CY (1968) Studies on discoloration of fishery products.-V. Mechanism of rusting in amino acid reducing sugar-lipid system. Bull Japan Soc Sci Fish, 34, 857 crossref(new window)

Torel J, Cillard J, Gillard P (1986) Antioxidant activity of flavonoids and reactivity with peroxyl radical. Phytochemistry, 25, 383-385 crossref(new window)

Husain SR, Cillard J, Cillard P (1987) Hydroxyl radical scavengers activity of flavonoids. Phytochmistry, 26, 2489-2491 crossref(new window)

Morel I, Lescoat G, Cogrel P, Sergent O, Pasdelop N, Brisst P, Cillard P, Cillard J (1993) Antioxidant and iron-chelated activities of the flavonoids catechin, quercretin and diosmetin on iron-loaded rat hepatocyte cultures. Biochem Pharmacol, 45, 13-19 crossref(new window)

Ishikawa T, Suzukaea M, Ito T, Yoshoda H, Ayaori M, Nishiwaki M, Yonemura H, Ayaori M, Nishiwaki M, Yonemura A, Hera Y, Nakamira H (1977) Effect of tea flavonoid supplementation on the susceptibility of low density looprotein to oxidative modification. Am J Clin Nutr, 66

Lee KS, Kim MG, Lee KY (2006) Antioxidative activity of ethanol extract from lotus (Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr, 35, 182-186 crossref(new window)

Kim KS, Shin MK, Kim HY (2008) Nutritional composition and antioxidant activity of the white lotus (Nelumbo nucifera Gaertn) leaf. J East Asian Soc Dietary Life, 18, 499-506

AOAC (1990) Official Methods of Analysis, 15th ed. Association of official analytical chemists, Arlington VA, U.S.A

Pharmaceutical Society of Japan (1980) Standard methods of analysis for hygienic chemists with commentary. Kyumwon Publishing Co, Tokyo, Japan, p 62-63

Chae SK, Kang KS, Bang KU, Oh MH (2001) Standard food analysis-theory and experiments. Ji-Gu Publishing Co, Korea, p 639-640

.Folch J, Lees M, Sloane Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem, 226, 497-509

AOCS. (1995) Official tentative methods. American oil Chemists society. Champaign, IL, USA

Park YH, Jang DS, K im ST (1997) Processing and using of fishery science. Hyungseol Press, Seoul, Korea, p 73

Yang CH (2002) Processed marine products foodstuffs manufacture practical affairs. Korea, p 88-89

Lee SS, Jhaveri SN, Karakoltsidis PA, Constantinides SM (1981) Atlantic mackerel (Scomber scombrus, L): Seasonal variation in proximate composition and distribution of chemical nutrients. J Food Sci, 46, 1635-1638 crossref(new window)

Lee JS, Dong DS, Kim JS, Cho SY, Lee EH (1993) Processing of a good quality salted and semi-dried mackerel by high osmotic pressure resin dehydration under cold condition. Korean J Food Sci Technol, 25, 468-474

Lim CY, Lee SJ, Lee IS, Kim JG, Sung NJ (1997) The formation of N-nitrosamine during storage of salted mackerel, Scomber japonicus. J Korean Soc Food Sci Nutr, 26, 45-53

Takahashi T (1935) Distribution of trimethylamine oxide in the piscine and molluscan muscle. Bull Jan Soc Sci Fish, 41, 91-94

Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG (2002) Developments of functional sausage using plant extracts from pine needle and green tea. Korean J Food Sci Resoure, 22, 105-111

Lee JS, Joo DS, Kim JS, Cho SY, Lee EH (1993) Processing of a good quality salted and semi-dried mackerel by high osmotic pressure resin dehydration under cold condition. Korea J Food Sci Technol, 25, 468-474

Yamagata M, Horimoto K, Nagaok C (1968) On the distribution of trimethylamine oxide in the muscle of yellowfin tuna. Japan Soc Sci Fish, 34, 344 crossref(new window)

Sung NJ, Yang HC (1984) Changes in N-nitrosamine of Yellow Corvenia(Pseudosciaena manchurica) during Gulbi Processing and Storage. Bull Korean Fish Soc, 17, 344-352

Yang SY, Kim DS, Oh SW, Bang HA (1999) Anti-browning activities of green tea water extracts on seasoned squid. Korea J Food Sci Technol, 31, 361-367

Chae SK (2005) Food chemistry. (in) Kim SH, (ed), Proxidants. Hyoil, Korea, p 158-162

Min BA, Lee JH (1985) Effects of frying oils storage conditions on the rancidity of Yackwa. Kor J Food Sci Technol, 17, 114-120