갈치 염건품의 지질 변화에 관한 연구

• 영문명: Changes of lipid in salted-dried hair tail fish, trichiuras lepturus linnaeus
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 김귀식(Kui Shik KIM) 배태진(Tae Jin BAE)
• 간행물 정보: 『수산과학연구소 논문집』제8권, 65~70쪽, 전체 6쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1999.12.30

영문 초록

To investigated the effective method of preventing the rancidity of lipid in the storage of the salted-dried hair tail fish, the changes of composition of lipids and fatty acids during the storage were examined by column and gas chromatography. The results were summarized as follows. 1. During the storage, acid value were increased in the control and decreased in the BHA adding treatment. 2. The peroxide value showed 41.5meq/㎏ in the control after drying were increased 2.4 times during the storage. In the case of BHA adding treatment were increased a little. 3. In the changes of lipid composition, neutral lipid of control and BHA adding treatment were decreased, phospholipid were increased during the storage. 4. The major fatty acid composing the saturated fatty acid in the salted-dried hair tail fish were 16;0, 18;0, 14;0 acid and unsaturated fatty acid were 18;1, 22;6, 16;1, 20;5, 22;6 acid in order. During the storage, the changes of saturates were increased and unsaturated were decreased. It was concluded that drying the storage, BHA-packed(PP) samples were resulted effective method of preventing the oxidation lipid.

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