|
KMID : 0903519930360050346
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 5 p.346 ~ p.351
|
|
|
Quality stability of vinegar pickled sardine during storage
|
|
이응호/Lee, Eung Ho
김진수/오광수/이정석/조순영/Son, Kwang Tae/Kim, Jin Soo/Oh, Kwang Soo/Lee, Jeong Suk/Cho, Soon Yeong
|
|
|
Abstract
|
|
|
|
In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased very slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at 5℃
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|