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KMID : 0380919960250030484
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 3 p.484 ~ p.490
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Physicochemical Quality of Boiled - Dried Anchovies during Post - Irradiation Period
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Kwon Joong-Ho
Byun Myung-Woo
Kim Young-Hoi
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Abstract
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Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15㎛/polyethylene 100㎛) and stored for one year at ambient and cooling(5~10℃) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, band △E. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).
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KEYWORD
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boiled-dried anchovy, irradiation, physicochemical quality
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