Lipid Oxidation and Browning during Storage of Dried Grasshopper

벼메뚜기 건제품 저장중의 지질산화와 갈변

  • Lee, Jong-Ho (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Tae-Soo (Dept. of Food Technology, Dongeui Technical Junior College) ;
  • Choi, Byeong-Dae (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Gyeong-Eup (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
  • 이종호 (경상대학교 식품영양학과) ;
  • 김태수 (동의공업전문대학 식품공업과) ;
  • 최병대 (경상대학교 식품영양학과) ;
  • 김경업 (경상대학교 식품영양학과) ;
  • 이강호 (부산수산대학 식품공학과)
  • Published : 1987.11.30

Abstract

Lipid composition of dried grasshopper which the most significant factor of quality deteriorioration for processing and storage were studied. Also brown pigment formation and its effect of lipid autoxidation were studied. Lipid contents of matured female grasshopper were revealed 5.12% and composed of high content of unsaturated fatty acid. The phospholipid comprised 27.35% of the total lipid. On sun ana hot ai' drying, carbonyl values were greatly increased but peroxide values were not determined. On freeze drying, lipid peroxide and carbonyl compounds in grasshopper lipids were nearly not accumulated. Peroxide values were increased during early stage of storage, but carbonyl values were steadly increased for 98 days. Hydrophilic brown pigments which caused by sugar-amino reaction were higher than that of lipophilic. In the water soluble fraction of the browning products has some autioxidative activity, but in liposoluble fraction has not.

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