Effects of Onion Juice Addition on Lipid Oxidation of Tuna Spread

양파즙 첨가가 참치스프레드의 지질 산화에 미치는 영향

  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양) ;
  • 박복희 (목포대학교 생활과학부 식품영양)
  • Published : 2003.06.30

Abstract

The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at $4{\pm}1^{\circ}C$ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.

Keywords

tuna spread;onion juice;lipid oxidation

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