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The Effect of Salting Conditions on Formation of Cholesterol and Cholesterol Oxides During Gulbi Processing and Storage

염장조건이 굴비 가공 중 콜레스테롤 및 콜레스테롤 산화물 생성에 미치는 영향

  • Kang, Min-Jung (Namnaegun Agricultural Technology Center) ;
  • Park, Sun-Young (Jinju Medical Center) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Art & Bakery, Namhae College) ;
  • Choi, Duk-Ju (Dept. of Hotel Culinary Art & Bakery, Namhae College) ;
  • Cho, Hyun-So (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 강민정 (남해군 농업기술센터) ;
  • 박선영 (경상남도 진주의료원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 최덕주 (남해전문대학 호텔조리제빵과) ;
  • 조현소 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2008.02.29

Abstract

Cholesterol and cholesterol oxide products (COPs) of Gulbi (Pseudosciaena manchurica) processed and stored at different salting times of 5 hours and 5 days were analyzed. The content of cholesterol was $133.4{\pm}5.20\;mg/100\;g$ in the fresh sample. Cholesterol content was decreased during salting and storage; its contents were $130.3{\pm}2.95\;mg/100\;g$ and $87.2{\pm}3.49\;mg/100\;g$ in 5 hours and 5 days salting samples, respectively. The content of 7-ketocholesterol in 5 hours and 5 days salting samples were $75.2{\pm}2.70\;{\mu}g/100\;g$ and $82.4{\pm}3.30\;{\mu}g/100\;g$. The 7-ketocholesterol content of salting sample for 5 hours had no significantly difference for 2 days sun drying, but it was dramatically increased during 5 days sun drying and then increased during storage days. $7{\alpha}-$ and $7{\beta}-hydroxycholesterol$ were not detected in fresh sample, but increased during Gulbi processing and storage. The $7{\alpha}-hydroxycholesterol$ was increased during Gulbi processing and storage and a higher level of $658.1{\pm}6.20\;{\mu}g/100\;g$ was detected in 5 hours salting sample than in 5 days salting sample after 21 days storage. The $7{\beta}-hydroxycholesterol$ also showed similar tendency with $7{\alpha}-hydroxycholesterol$; it was largely increased between 7 and 14 days storage in 5 days salting sample.

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