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Effect of Garlic on Lipids of Low Salted Anchovy during Fermentation

마늘의 첨가가 저염 멸치젓의 숙성 중 지질성분에 미치는 영향

  • Kwon, O-Chen (Dept. Hotel Curinary Arts & Bakery, Namhae College) ;
  • Shin, Jung-Hye (Dept. Hotel Curinary & Bakery, Changshin College) ;
  • Sung, Nak-Ju (Dept. Food Science and Nutrition, and Institute of Agriculture & Life Science, Gyeongsang National University)
  • 권오천 (남해전문대학 호텔조리제빵과) ;
  • 신정혜 (창신대학 호텔조리제빵과) ;
  • 성낙주 (경상대학교 식품영양학과ㆍ농업생명과학연구원)
  • Published : 2005.03.01

Abstract

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

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