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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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The quality changes of yellow sea bream, Branchiosiegus Japonicus Japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures (-5℃, -35℃) and pretreatment with chemicals (0.1% BHA, 1% sodium polyphosphate). The samples were stored for 6 months at -5℃ and -35℃ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at -35℃ was higher than that of samples stored at -5℃, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between -5℃ and -35℃ storage, and that of samples treated with sodium polyphosphate was much less than the BHA treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at -35℃ was lower than -5℃ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at -5℃.
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