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KMID : 1160620010060040201
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Preventive Nutrition and Food Science
2001 Volume.6 No. 4 p.201 ~ p.205
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Oxidative Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke
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Cha Yong-Jun
Park Sung-Young
Kim Hun
Jeong Eun-Jeong
Chung Yeon-Jung
Kim Jin-Soo
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Abstract
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As a series of studies on improving the processing suitability of imported Pacific saury, oxidative stability of seasoned-dried Pacific saury treated with liquid smoke (T2 product) was examined during storage, comparing with control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The pH of T2 treated with liquid smoke was relatively lower than those of C and T1 during storage. The contents of volatile basic nitrogen in all products increased continuously during storage. In the changes of TBA and POV of products during storage, the POV of T2 was lower than that of T1, and the TBA values of T1 and T2 were lower than that of C product. The major fatty acids were 22 : 1n-11, 20 : 1n-11, 16 : 0, 14 : 0, 22 : 6n-3, 20 : 5n-3, 18 : 4n-3, 16 : 1n-7, 14 : 1n-7 and 18 : 1n-9 in the both C and T2 products. The contents of polyunsaturated fatty acids in hath C and T2 somewhat decreased with increasing storage period, while those of saturated and monounsaturated fatty acids increased.
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KEYWORD
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smoked and seasoned-dried fish, imported Pacific saury, liquid smoke, oxidative stability, fatty acids
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