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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2010.1
- 수록면
- 89 - 95 (7page)
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초록· 키워드
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This study was conducted to investigate the efficacy of using a coating of gelatin extracted from refiner discharge to extend the shelf life of salmon during cold storage (5℃). Relative percentage of moisture loss in gelatin-coated salmon during cold storage was less than that of uncoated salmon. The treatment of salmon with gelatin reduced volatile basic nitrogen (VBN) formation throughout the entire storage period. Measurements of the peroxide value (POV), fatty acid composition, and (20:5n-3+22:6n-3)/16:0 ratio during cold storage indicated that the coating of salmon with gelatin from refiner discharge effectively suppressed lipid oxidation over the entire storage period. The extent of sensory color change during cold storage was less in the gelatin-coated than in the uncoated salmon. From the results of chemical measurements, such as relative moisture content, VBN, POV, fatty acid composition, (20:5n-3+22:6n-3)/16:0 ratio, and sensory color change, the conclusion was made that the coating treatment of salmon with refiner discharge gelatin effectively suppressed moisture loss, lipid oxidation, and color deterioration over the entire storage period.
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참고문헌 (25)
참고문헌 신청
AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemists : 69 ~ 74
AOCS / 1990 / AOCS official method Ce 1b-89. In Official methods and recommended practice of the AOCS / AOCS
Antoniewski MN / 2007 / Effect of a gelatin coating on the shelf life of fresh meat / J Food Sci 72 : E382 ~ E387
Avena-Bustillos RJ / 2006 / Water vapor permeability of mammalian and fish gelatin films / J Food Sci 71 : E202 ~ E207
Baixas-Nogueras S / 2001 / Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius) / J Ag
AOCS / 1990 / AOCS official method Ce 1b-89. In Official methods and recommended practice of the AOCS / AOCS
Antoniewski MN / 2007 / Effect of a gelatin coating on the shelf life of fresh meat / J Food Sci 72 : E382 ~ E387
Avena-Bustillos RJ / 2006 / Water vapor permeability of mammalian and fish gelatin films / J Food Sci 71 : E202 ~ E207
Baixas-Nogueras S / 2001 / Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius) / J Ag
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