Abstract
The purpose of this study was to investigate the effects of garlic or lemon juice on the lipid oxidation of fish oil as antioxidants and color difference of fish muscle. The samples was treated with garlic or lemon juice by the amount 5%(w/w) or 10%(w/w) of fish muscle were stored at $4\pm$1^{\circ}C$$ and $-18\pm$2^{\circ}C$$ for 10 and 40 days, respectively. The results of this study were as follows; 1. pH of fish muscle had little change during all the storage time at $-18\pm$2^{\circ}C$$. pH of the fish muscle was decreased within 5 days and then was increased untreated or treated with garlic juice at $4\pm$1^{\circ}C$$. 2. Lipid oxidation of fish was measured by POV and TBA value. Both POV and TBA value of the sample treated with garlic juice were generally lower than those of the sample treated with lemon juice and the sample treated with 5f% garlice or lemon juice was lower than the sample treated with 10% garlice or lemon juice. 3. Lightness of the sample treated with loft lemon juice was the highest and that of untreated sample was the lowest during all the storage time at $4\pm$1^{\circ}C$$. As the storaging periods at $4\pm$1^{\circ}C$$, redness of the samples treated with 5% garlic or lemon juice were higher than that of the samples treated with lO%) garlic or lemon juice. Yellowness of the samples treated with 10% garlic or lemon juice showed the highest. Yellowness of the samples treated with lemon juice was higher than that of samples treated with garlic juice.
