Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Storage Stability of Freeze Dried Loach for Instant Choo-o-tang

즉석 추어탕을 냉동 건조미꾸라지의 저장성

  • 류홍수 (부경대학교 식품생명과학과) ;
  • 문숙임 (동주대학교 식품영양과) ;
  • 이수정 (부경대학교 식품생명과학과) ;
  • 문갑순 (인제대학교 식품영양학과)
  • Published : 1999.02.01
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Abstract

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

Keywords

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