한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)
- 제12권1호
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- Pages.43-46
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- 1995
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
생강 에탈올추출물의 꽁치육에 대한 항산화 효과
Antioxidative Effect of Ethanol Extract of Ginger on Mackerel Pike(Cololabis saira) Flesh
- 국중렬 (군산대학교 해양산업대학 수산가공학과)
- Cook, Chyung-Yeol (Dept. of Sea-Food Science and Technology, Kunsan National University)
- 발행 : 1995.05.31
초록
The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at
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