한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제28권6호
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- Pages.779-792
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- 1995
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Deoxygenizer on the Suppression of Lipid Deterioration of Boiled and Dried-Anchovy Engraulis japonica
- JEONG Bo-Young (Department of Food Science, Gyeongsang National University) ;
- SEO Hae-Jeom (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- MOON Soo-Kyung (Department of Food Science, Gyeongsang National University) ;
- PYEUN Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- 발행 : 1995.11.01
초록
The effects of deoxygenizer (Deoxy) and sodium-erythorbate (Na-ery) on the changes in fatty acid compositions were investigated to prevent the loss of n-3 polyunsaturated fatty acids in lipid of bolied and dried-anchovy during storage. After storage for 5 months, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of total lipid (TL) in Deoxy group decreased only
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