|
KMID : 0380619870190010005
|
|
Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.5 ~ p.11
|
|
|
Changes in Available Lysine and Lipid Peroxydation During Drying and Storage of Boiled Shrimp
|
|
|
|
|
Abstract
|
|
|
|
Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in boiled and dired fish products. In this paper, the relationship between oxidized products of lipid, brown pigments, and available lysine during the drying and the storage of boiled and dried shrimp (Metapenaeus joynri) was investigated. Fresh shrimps were bioled in 5% sodium chloride solution. The boiled shrimps were treated in two ways, sun drying and hot air drying at 30±5℃. And the two dried products were stored at 30 f 5 for one month. The results obtained are as follows: TBA value increased up to 20 days and hereafter gradually diminished. POV was increased for processing and increased 15 days of storage. TBA value and POV increased rapidly while available lysine diminished during the sun drying and hot air drying. Brown pigment was increased during lipid oxidation but it was not statistically significant. This result implicits that the drying had greatly influenced on the oxidation of lipid and makes amino acids $quot;unavailable$quot;. But there is no remarkable difference between the sun dried shrimps and the hot air dried shrimps so far as the lipid oxidation and available lysine.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|