Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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INHIBITION OF OXIDATION IN DRIED YELLOW SEA BREAM BRANCHIOSTEGUS JAPONICUS JAPONICUS (HOUTTUYN)

옥돔 건제품의 산화방지에 관한 연구

  • SIN Pyl-Heyn (Dept. of Food Science and Technology, Jeju National University) ;
  • HUR Jong-Wha (Dept. of Food Science and Technology, Jeju National University) ;
  • HA Bong-Seog (Dept. of Food and Nutrition, Gyeong Sang National University)
  • Published : 1975.12.01
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Abstract

Yellow sea bream contains comparatively larger amount of fat among white muscle fishes, so that rancidity might easily occur during drying and storage. For the purpose of the protection of rancidity, the effect of some antioxidants was studied when yellow sea bream was sun-dried after dipping in the solutions and packed in PVC film$0.3mm\times12cm\times30cm $ for storage at room temperature. The inhibitory effect of additives was in order of Tenox-II, BHA, Sustane and NDGA, while EDTA, potassium sorbate, CTC and $\alpha-naphthylamine$ were ineffective. The results suggest that the treatment of $0.1\%$ Tenox-II solution and packing in PVC film is better condition to improve the quality of product and during drying and storage.

항산화제 및 약제처리가 옥돔 건제품의 품질에 미치는 영향을 실험한 결과 Tenox-II가 가장 산패방지 효과가 좋았고, 다음이 BHA, sustane, NDGA였으며, EDTA, 솔빈산 칼리움, CTC, $\alpha-naphylamine$은 효과가 없었다. 옥돔은 $0.1\%$ Tenox-II용액에 침지처리하여 건조한 다음 PVC 필름에 포장하여 저장하면 4개월간 품질을 안정하게 유지할 수 있었다.

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