Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Citron Treated Mackerel Oil and Fillet during Refrigerated Storage

유자액 처리에 의한 고등어유와 필렛의 냉장 저장중 품질 특성

  • Jung, Bok-Mi (Department of Food Science and Nutrition, Yosu National University) ;
  • Chung, Gyu-Hwa (Department of Biotechnology, Yosu National University) ;
  • Jang, Mi-Soon (National Fisheries Research and Development Institute) ;
  • Shin, Suk-U (Department of Food Science and Technology, Yosu National University)
  • Published : 2004.08.31
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Abstract

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

유자를 이용하여 등푸른생선인 고등어에 유자 자숙액 및 착즙액을 처리하여 냉장 보관하면서 기름을 추출한 고등어유와 고등어 필렛의 여러 가지 특성을 측정한 결과는 다음과 같다. 고등어 필렛를 냉장 보관하면서 25일간의 저장기간별 휘발성 염기질소와 TMA-N를 측정한 결과 유자액을 처리하지 않은 대조구에 비하여 1, 2% 처리구와 자숙액 처리구에서 유의적으로 낮게 나타났으며, 저장기간이 증가함에 따라 대조구는 유자액 처리구에 비하여 더욱 높게 나타났으며, 유자액 처리구중 특히 자숙액 처리구가 가장 낮게 나타났다. 고등어유의 과산화물가, 카르보닐가, 산가 및 TBA가를 측정한 결과 대조구에서 대체로 저장기간이 실험 시작 시에 비해 25일 후에는 급격히 증가하는데 비하여 유자액 처리구에서는 완만한 증가를 보였으며, 특히 자숙액 처리구에서 더욱 완만하게 나타나 다른 처리구에 비해 유의적으로 낮게 나타났다. 관능평가 결과에서도 전반적인 기호도에서 자숙액 처리구가 가장 높은 점수를 나타내 대조구와 2% 처리구에 비해 유의적인 차이를 나타냈으며, 1% 처리구에서도 높은 점수를 나타내 자숙액 처리구와 차이를 나타내지 않았다. 본 실험결과로 볼 때 간 고등어 제조 시 유자액 처리는 고등어의 산패를 감소시키고, 비린내를 완화하는데 효과적이며 특히 유자 자숙액 처리군이 좋은 결과를 나타냈으며, 유자 자숙액 대신 착즙액 처리 시 1% 용액을 사용하는 것이 바람직하다고 사료된다.

Keywords

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