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KMID : 1134820090380060780
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 6 p.780 ~ p.786
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Effect of Roasted Ground Coffee Residue Extract on Shelf-life and Quality of Salted Mackerel
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Song Eu-Jin
Kim Jin-Yul
Lee So-Young
Kim Koth-Bong-Woo-Ri
Kim Seo-Jin
Yoon So-Young
Lee So-Jeong
Lee Chung-Jo
Ahn Dong-Hyun
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Abstract
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To develop a novel application for roasted ground coffee residue, hot water extract of roasted ground coffee residue was used in manufacturing salted mackerels. First, DPPH radical scavenging effect of roasted ground coffee residue extract was measured. As a result, roasted ground coffee residue extract showed high activity of about 92% in the concentration of 0.4 to 4 ㎎/mL. Thereafter, the salted mackerel was treated with 5, 10 and 15% of roasted ground coffee residue extract and its shelf-life and quality was investigated. The salted mackerels treated with 15% roasted ground coffee residue extract showed significantly low TBARS and VBN as compared to the control. In sensory evaluation, the salted mackerels treated with 10 and 15% roasted ground coffee residue extracts scored higher as compared to the control. In conclusion, roasted ground coffee residue extract increased the shelf-life of salted mackerel and improved the sensual quality by inhibiting lipid oxidation.
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KEYWORD
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roasted ground coffee residue water extract, salted mackerel, shelf-life, quality roasted ground coffee
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