Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of ${\kappa}-Carrageenan$-Based Film Packaging on Moisture Loss and Lipid Oxidation of Mackerel Mince

${\kappa}-Carrageenan$ 필름을 사용하여 포장한 고등어육의 수분 손실 및 지방 산화

  • Hwang, Keum-Taek (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Park, Hyun-Jin (Graduate School of Biotechnology, Korea University)
  • Published : 1997.04.01
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Abstract

${\kappa}-Carrageenan-based$ film prepared by mixing 2% ${\kappa}-carrageenan$, 0.1% KCl, 0.75% polyethylene glycol, and 0.75% glycerol was examined to be used as a potential packaging material for mackerel mince for preventing moisture loss and lipid oxidation. Mackerel mince patties were vacuum-packaged with the film and stored at $20^{\circ}C,\;10^{\circ}C,\;0^{\circ}C,\;and\;-15^{\circ}C$; nonpackaged patties were also stored at $0^{\circ}C$. Weight reduction, peroxide value (PV), and thiobarbituric acid (TBA) value were measured during storage. The packaged or nonpackaged samples stored at $20^{\circ}C,\;10^{\circ}C,\;and\;0^{\circ}C$ showed a 60% weight reduction between 2 and 15 days of storage, while the weight reduction of the samples stored at $-15^{\circ}C$ was about 3% after 25 days. The nonpackaged samples stored at $0^{\circ}C$ showed a steady increase in lipid oxidation with the PV reaching 23 mequivalent peroxide (PO)/㎏ on day 20 and with the TBA value at 0.4 mole malonaldehyde (MA)/g on day 5. The PV and TBA values of the samples vacuum-packaged with the carrageenan-based film were below 2 mequivalent PO/㎏ and below 0.1 mole MA/g, respectively, regardless of storage temperature throughout the storage of 28 days.

2% ${\kappa}-carrageenan$, 0.1% KCl, 0.75%, PEG, 및 0.75% glycerol을 사용하여 제조한 필름을 고등어육의 포장재로 사용 가능성을 시험하기 위하여 포장 후 수분 손실 및 지방 산화의 정도를 측정하였다. 고등어육을 carrageenan 필름으로 포장하여 $20^{\circ}C,\;10^{\circ}C,\;0^{\circ}C$, 및 $-15^{\circ}C$에 저장하였으며, 포장하지 않은 시료도 $0^{\circ}C$에 저장하면서, 무게 감소, PV, TBA가 등을 측정하였다. $20^{\circ}C,\;10^{\circ}C$, 및 $0^{\circ}C$에 저장한 포장 또는 비포장 시료는 저장 후 15일 이내에 60%의 무게 감소 현상을 보였으나, $-15^{\circ}C$에 저장한 시료는 25일 후에도 약 3% 정도만의 무게 감소가 있었다. 포장하지 않은 채 $0^{\circ}C$에 저장한 시료는 지방 산화가 꾸준히 증가하는 현상을 보였는데, PV는 20일만에 23 mequivalent peroxide (PO)/㎏, TBA가는 5일만에 $0.4\;{\mu}mole$ malonaldehyde (MA)/g에 도달한 반면, carrageenan 필름으로 진공 포장한 어육은 28일간의 저장기간 동안 저장 온도에 관계없이 PV 및 TBA가가 각각 2 mequivalent PO/kg 및 $0.4\;{\mu}mole\;MA/g$ 이하를 나타냈다.

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