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Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage
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  • 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;
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 Abstract
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.
 Keywords
mackerel;green tea;lotus leaf;peroxide value;acid value;
 Language
Korean
 Cited by
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다임 추출물로 마리네이드한 염장고등어의 품질특성과 저장성 연구,김일호;김지응;강재희;

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한약재 및 해조류 추출물에 의한 고등어 육중의 Histamine 생성 억제 효과,정슬아;김동현;김꽃봉우리;김현지;정다현;강보경;박시우;박원민;김보람;변명우;안동현;

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4.
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한국식품영양과학회지, 2014. vol.43. 10, pp.1555-1564 crossref(new window)
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침지액 및 초정수압의 병행처리에 의한 고등어(Scomber japonicus)의 물리화학적 품질 특성 변화,박지혜;배난영;박선희;김민지;김꽃봉우리;최정수;안동현;

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6.
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향,최정실;공문희;여수환;최한석;정석태;

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