Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Chemical Changes of Salted Mackerel by Korean Herbal Extracts Treatment and Storage Methods

한방재료 추출물 처리와 저장방법에 따른 간고등어의 품질 변화

  • Shin Seung-Ryeul (Faculty of Herbal food Cooking and Nutrition, Daegu Haany University) ;
  • Hong Ju-Yeon (Faculty of Herbal food Cooking and Nutrition, Daegu Haany University) ;
  • Nam Hak-Sik (Faculty of Herbal food Cooking and Nutrition, Daegu Haany University) ;
  • Huh Sung-Mee (Department of Food Science and Nutrition, Andong Science College) ;
  • Kim Kwang-Soo (Department of Food Science and Nutrition, Yeungman University)
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 남학식 (대구한의대학교 한방식품조리영양학부) ;
  • 허성미 (안동과학대학 식품영양학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 2006.02.01
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Abstract

This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at $4^{\circ}C\;and\;25^{\circ}C$. The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at $4^{\circ}C$. Acid values were increased in all group at $25^{\circ}C$ during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group.

본 연구는 고등어의 소금절임과정에 한약재의 추출물을 처리하여 저장중에 간고등어의 화학적 변화를 조사하였다. 한방재료의 추출물처리한 고등어의 pH의 변화는 $4^{\circ}C$와 $25^{\circ}C$에서 저장기간이 길어질수록 모든 군에서 증가함을 나타내었으며, 증가정도는 처리 및 저장에 따른 큰 차이를 보이지 않았다. 저장기간 동안의 적정산도의 변차는 $4^{\circ}C$와 $25^{\circ}C$ 모든 군에서 저장기간이 길어질수록 산도는 증가하였으나 추출물에 따른 변화는 없었다. 저장기간에 따른 고등어 산가의 변화는 저장기간이 길어질수록 산가가 증가하였으나 대조군에 비해 추출물에 절인 고등어군에서 낮은 산가의 증가를 나타내었다. 과산화물가도 산가와 비슷한 경향을 나타내었다. 저장기간이 길어질수록 휘발성 염기 질소의 함량은 증가하였으며, 대조군에 비해 곽향과 초피추출물에 절인 고등어군이 저장초기 $6.5mg\%$ 값으로 가장 낮게 나타났다. 총균수의 변화는 저장초기에는 대조군에서 균수가 낮게 나타났으나 저장기간이 길어질수록 한방재료 추출물에 절인 고등어군에서 균수의 생장이 현저히 낮았다.

Keywords

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