해풍쑥 분말첨가 물간법에 따른 삼치 필렛의 품질특성

• 영문명: Quality Characteristics of Spanish mackerel Fillet by Brine Salting with Mugwort Powder
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 김선재(Seon-Jae Kim) 한경호(Kyeong-Ho Han) 남주현(Ju-Hyeun Nam)
• 간행물 정보: 『수산과학연구소 논문집』제24권 제1호, 75~81쪽, 전체 7쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2016.02.28

영문 초록

This study was carried out to analyze the quality change of Spanish mackerel (Scomberomorus niphonius) by brine salting with mugwort powder. And investigate the antioxidant effects of them on the lipid peroxidation of Spanish mackerel during storage at 25℃ for 8 days. It was estimated periodical measurements of volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide and acid values. The contents of volatile basic nitrogen and trimetylamine- N lower than control during storage. Also, thiobarbituric acid, peroxide and acid values of Spanish mackereli by brine salting with mugwort powder were significantly lower than control throughout storage period. Especially, Spanish mackerel treated of 6∼10% mugwort powder shows that more effective than 0∼4% of things in inhibition of lipid peroxidation during storage. Results indicate that the application of mugwort powder on the Spanish mackerel processing may be useful to lower the fish odor and rancidity degree during processing storage.

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키워드

Spanish mackerel brine salting mugwort lipid peroxidation inhibition