|
KMID : 0665220050180010019
|
|
Korean Journal of Food and Nutrition
2005 Volume.18 No. 1 p.19 ~ p.27
|
|
|
Preparation of Antioxidative Polyethylene Film and Its Effects on the Lipid Oxidation of Semi-dried Squid during Storage
|
|
Kim Young-Myung
Park Hyung-Woo
Byun Jee-Young
Kim Kwang-Ho
|
|
|
Abstract
|
|
|
|
Antioxidative polyethylene films for food packaging were experimentally prepared by fortification of TBHQ(tertiary butylhydroquinone) and dl-a-tocopherol at the weight ratio of 0.05, 0.2 and 0.5%, respectively and laminated with nylon. TBHQ and tocopherol contents in the PE/nylon film were analyzed and the antioxidative effects of film were investigated on the lipid oxidation of semi-dried squid during storage at 5℃ and l5℃. TBHQ contents of TAP 1(TBHQ 0.05%), TAP 2(TBHQ 0.2%) and TAP 3(0.5%) were 38, 146 and 365 mg/100g, respectively. Tocopherol contents of DAP l(tocopherol 0.05%), DAP 2(tocopherol 0.2%) and DAP 3(tocopherol 0.5%) were 33, 139 and 356 mg/l00g, respectively. TBA value and POV during storage of semi-drid squid were affected both by storage temperatures and packaging films. Lipid oxidation during storage was retarded by anti-oxidative films, as TBA value of TAP 3 and DAP 3 revealed about 50% of control after storage at 5℃ for 20 days and similer effects in POV were also observed.
|
|
|
KEYWORD
|
|
|
antioxidant, TBHQ, dl-α-tocopherol, functional film
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|