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KMID : 0665420030180030193
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Korean Journal of Food Culture
2003 Volume.18 No. 3 p.193 ~ p.201
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Effects of Onion Juice Addition on Lipid Oxidation of Tuna Spread
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Abstract
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The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at 4±1℃ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.
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