HISTOLOGICAL STUDY ON THE INHIBITION OF OXIDATION IN DRIED YELLOW SEA BREAM, BRANCHIOSTAGUS JAPONICUS JAPONICUS(HOUTTUYN)

건조 옥돔의 산화방지에 관한 조직학적 연구

The present study was conducted to evaluate inhibition effect of oxidation and discoloration in yellow sea bream, treated with some antioxidants, dried and stored for one month. The effect was observed microscopically from the aspects of distribution and movement of fat, and changes of muscular system. On the initial stage of drying, a part of hypodermic fat was penetrated into intermuscular fissile passing through connective tissue and myocommata, but the rest part was exuded to the out side of surface. The tissues from which the hypodermic fat was removed seemed to be hardned with the gathering of adjacent muscle fibers. The inhibition effect of antioxidants was better in order of Tenon-11, BHA, NDGA from the point of retention of fat and preservation of the muscular tissue.

건조옥돔의 유지산화방지를 목적으로 몇가지 항산화제처리를 행하고 지방의 이동 및 분포 그리고 조직세포의 변화 등을 조직학적으로 관찰하여 다음과 같은 결과를 얻었다. 옥돔 건조중 초기단계에서는 피하지방의 일부가 결체조직이나 근절을 통하여 내부로 침투하여 들어가나 기간이 길어지면 나머지 지방은 외부로 삼출하였다. 피하지방이이 없어진 조직은 근세포가 서로 밀착하여 집을 볼 수 있었다. .항산화제 처리에 따른 조직상의 효과는 지방이 잔재하고 조직에도 변화가 적어 Tenox-II와 BHA 처리때가 가장 좋았다.