Induction Period and Oxidative Rancidity of Refrigerated Fish Meat

국문 초록 (Abstract)

우리나라의 漁獲物에서 約 50%가 凍結貯藏되고 赤色魚類인 고등어와 白色魚類인 참조기는 沿岸에서 漁獲되는 代表的인 凍結貯藏魚種이다. 凍結貯藏中의 變質의 重要한 因子인 脂肪酸化에 對한 基礎的인 知識을 얻기 爲하여 木浦水協 共販場에서 瞞入한 鮮魚를 -30℃에서 凍結하고 film 包裝하여 -18℃로 貯藏하며 實驗하였다.<br/>
新鮮魚肉의 誘導期는 約 20日이고 加熱魚肉은 約 60일 이었으며 酸化의 程度는 過酸化物價와 TBA價로 比較하면 加熱肉이 新鮮肉의 約 切半을 나타냈으며 또한 고등어肉이 참조기肉의 값의 約 2倍로 魚種에 따라 差異가 있었다. 凍結貯藏에서 溫度에 따른 酸化程度는 -5℃에서 酸化抑制作用이 最大이었과 이 온도를 벗어나면 酸化가 促進되었다.

다국어 초록 (Multilingual Abstract)

In the refrigerated storages of fishery products, the lipid oxidation of the meats had been the major deterioration factor. For the effective utilization of mackerel, Scomber japonicus, and yellow corvenia, Pseudosciaena manchuria, which are major costal fish in Korea, and were studied about oxidative rancidity during the refrigerated storage at-18℃ and the effect of different temperatures upon the cooked meat. We detected the results followed.<br/>
1. The induction period of refrigerated storages had 20 days for fresh meat and 60 days for cooked meat.<br/>
2. Peroxide and TBA value of cooked meats had half amount values in the comparison with those of fresh meats.<br/>
3. Values of mackerel had double amount than those of yellow corvenia in peroxide and TBA value as if the different values come from different fish species.<br/>
4. The rancidative degree of the different temperatures on the samples had the least amount at-5℃ among several kinds of storage temperatures.

목차 (Table of Contents)

• 要約
  
• Introduction
  
• Materials and Methods
  
• Results and Discussion
  
• Abstract
  
• References