Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage

녹차 및 연잎 열수추출물 처리가 염장고등어의 저장 중 품질특성에 미치는 영향

  • Nam, Ki-Ho (Food and Safety Center, National Fisheries Research & Development Institute) ;
  • Jang, Mi-Soon (Food and Safety Center, National Fisheries Research & Development Institute) ;
  • Lee, Doo-Seog (Food and Safety Center, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food and Safety Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Center, National Fisheries Research & Development Institute)
  • 남기호 (국립수산과학원 식품안전과) ;
  • 장미순 (국립수산과학원 식품안전과) ;
  • 이두석 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과)
  • Received : 2011.05.02
  • Accepted : 2011.10.14
  • Published : 2011.10.30
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Abstract

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

본 연구는 고등어의 지질산패에 미치는 녹차 및 연잎의 항산화 효과를 알아보기 위하여 1%와 2%의 농도의 녹차 및 연잎 열수추출물에 처리하여 28일간 $4^{\circ}C$ 냉장보관하면서 염장고등어의 품질특성에 대해 알아보았다. 수분은 대조구의 경우 저장기간 동안 점점 감소하는 현상을 보였으나 처리구에서는 14일까지 감소하였으며 조단백질과 조회분은 저장기간 동안 큰 변화는 없었다. 조지방의 경우 대조구에서는 저장기간 동안 점차 증가하였으나 처리구에서는 오히려 감소하였다. pH는 저장기간이 경과함에 따라 부패가 진행되어 처리구, 대조구 모두 상승하는 경향을 보였으며 특히, 대조구의 경우 저장 7일째 6.35를 나타냄에 따라 부패가 시작되었음을 알 수 있었다. VBN은 저장초기 대조구를 포함한 모든 실험구에서 5.1~5.3 mg%로 매우 신선한 상태를 유지하였으며 저장기간 동안 처리구는 대조구보다 완만하게 증가하는 모습을 보였다. TMA-N의 경우 대조구와 비교하였을 때 1%의 농도처리 보다는 2%, 녹차 열수추출물보다는 연잎 열수추출물로 처리한 고등어에서 낮은 값을 보였다. TBA가, 과산화물가 및 산가를 측정한 결과 모두 비슷한 경향을 나타내었는데 저장기간에 따라 대조구에서는 급격히 증가하는 반면, 녹차 및 연잎 열수추출물을 농도별로 처리한 고등어에서는 증가폭이 완만하였으며 1% 농도에서 보다는 2%에서 처리한 고등어가 현저히 낮은 값을 보였다. 본 실험결과로 종합해 볼 때 염장고등어 제조시 녹차 및 연잎 열수 추출물 처리가 고등어의 지질산패 감소하는데 효과적이었으며 특히, 열수 추출물 고등어처리에 있어서 전반적으로 1%보다는 2% 농도 처리가 효과적인 것으로 판단되었다.

Keywords

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