• 한국식품조리과학회지
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• 제28권6호
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• 한국조리학회지
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• 제17권2호
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• pp.221-230
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• 2011

본 연구는 일반인들의 의식수준과 소득 증가로 건강 기능성 식품의 관심이 높아지고 있어 건조 로즈마리 추출물의 함량을 달리하여 마리네이드한 고등어의 품질 평가에 대하여 알아보고자 하였다. 또한 고등어 특유의 버린 냄새를 감소시키며, 고둥어의 DHA 등 건강에 유용한 성분의 섭취 증진하고자 하였다. 로즈마리 첨가량을 달리하여 마리네이드 한 고등어의 염도 측정 결과 기존의 유통되는 안동 간고등어의 소금 5% 이라보다는 건조로즈마리 추출물로 마리네이드 한 고등어의 염도가 2%로 소금섭취를 낮출 수 있었다. 저장 중 pH의 변화는 pH 6.2-6.3으로 적색육 어류의 초기 부패점인 pH 6.2-6.4의 범위 안에 들어가 제품 품질 특성에 적합하였고, 특성 차이 검사 중 견고성, 탄력성, 촉촉함 등 실험에 참여한 학생들이 별다른 거부감이 없었으며 기호도 검사에서 외관은 차이가 없었으나 풍미에서는 건조 로즈마리를 많이 첨가한 R 4보다는 R 2를 선호하는 것으로 나타났으며, 맛과 전체적인 기호도가 가장 좋은 것으로는 건조 로즈마리 추출물 많이 들어간 R 4 보다는 일정수준 첨가한 R 2가 최적의 첨가량으로 보아진다.

• 한국응용과학기술학회지
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• 제12권1호
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• pp.43-46
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• 1995

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 $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• 한국식품영양과학회지
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• 제46권8호
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• pp.957-964
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• 2017

본 연구에서 고등어육을 $4^{\circ}C$와 $15^{\circ}C$에서 저장하면서 마늘 추출물을 2.5, 5.0, 7.5%를 첨가한 시험구와 대조구를 비교하여 히스타민의 저감화 효과를 조사하였다. 일반세균수는 저장 초기에 대조구와 추출물 처리구의 일반세균수는 비슷하게 측정되었으나 저장시간이 경과함에 따라 차이가 있어 6일 경과 후 7.5% 첨가구는 대조구의 일반세균수 대비 1 log cycle 정도 균이 억제되었다. 저장기간 경과에 따른 지방산 조성의 변화는 $4^{\circ}C$와 $15^{\circ}C$에서 저장 중 eicosapentaenoic acid(EPA, C20:5)와 docosahexaenoic acid(DHA, C22:6)가 대조구에서 감소하였으나 마늘 추출물 첨가구에서는 다소 상승하였다. 휘발성 염기질소는 $4^{\circ}C$와 $15^{\circ}C$ 저장실험 모두 시간이 경과함에 따라 지속해서 상승하였으나 마늘 추출물 첨가구의 휘발성 염기질소 함량이 낮게 나타나 마늘 추출물의 첨가는 고등어의 부패지연에 효과가 있었다. 히스타민 발생은 저장 초기에는 모든 실험구에서 히스타민이 검출되지 않았고 $4^{\circ}C$ 저장 실험구의 경우 3일차에서 대조구만 42.87 mg/kg 검출되었다. $15^{\circ}C$ 저장 시에도 저장기간이 경과할수록 지속해서 히스타민이 증가하였으나 마늘 추출물 첨가 농도가 높을수록 히스타민 생성억제 효과가 있음을 확인할 수 있었다. 이는 고등어의 저장성 연장에 도움을 줄 수 있다고 생각된다.

• 한국식품영양과학회지
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• 제13권4호
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• pp.444-450
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• 1984

Effects of muscle extracts of five species of fish and shell-fish, mackerel, jack mackerel, yellow corvenia, shrimp and baby-neck clam, on lipid oxidation were investigated using a model system consisting of methyl linoleate absorbed in micro crystalline cellulose and extracts of fishes. Ethanol extracts of both mackerel and jack mackerel apparently showed inhibitory effect on the oxidation of methyl linoleate, while the extract of yellow corvenia, and baby-neck clam showed a slight catalyzed effect on contrary. The ethanol extract of shrimp, however, revealed no effect on the oxidation of methyl linoleate. When the ethanol extracts were dialyzed, the outer fractions of dark fleshed fish had a strong inhibitory effect on the oxidation of methyl linoleate, while the inner fractions did not. The outer fraction of yellow corvenia showed catalyzed effect, but the inner fraction inhibited the oxidation slightly. The outer fraction of shrimp had a strong inhibitory action, but the inner fraction showed no effect. The methanol-water fraction of chloroform-methanol extract of shrimp showed a quite strong inhibitory effect on the oxidation, whereas that of four other samples did the same levels of effect as ethanol extracts.

• 한국식품과학회지
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• 제36권4호
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• pp.574-579
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• 2004

유자를 이용하여 등푸른생선인 고등어에 유자 자숙액 및 착즙액을 처리하여 냉장 보관하면서 기름을 추출한 고등어유와 고등어 필렛의 여러 가지 특성을 측정한 결과는 다음과 같다. 고등어 필렛를 냉장 보관하면서 25일간의 저장기간별 휘발성 염기질소와 TMA-N를 측정한 결과 유자액을 처리하지 않은 대조구에 비하여 1, 2% 처리구와 자숙액 처리구에서 유의적으로 낮게 나타났으며, 저장기간이 증가함에 따라 대조구는 유자액 처리구에 비하여 더욱 높게 나타났으며, 유자액 처리구중 특히 자숙액 처리구가 가장 낮게 나타났다. 고등어유의 과산화물가, 카르보닐가, 산가 및 TBA가를 측정한 결과 대조구에서 대체로 저장기간이 실험 시작 시에 비해 25일 후에는 급격히 증가하는데 비하여 유자액 처리구에서는 완만한 증가를 보였으며, 특히 자숙액 처리구에서 더욱 완만하게 나타나 다른 처리구에 비해 유의적으로 낮게 나타났다. 관능평가 결과에서도 전반적인 기호도에서 자숙액 처리구가 가장 높은 점수를 나타내 대조구와 2% 처리구에 비해 유의적인 차이를 나타냈으며, 1% 처리구에서도 높은 점수를 나타내 자숙액 처리구와 차이를 나타내지 않았다. 본 실험결과로 볼 때 간 고등어 제조 시 유자액 처리는 고등어의 산패를 감소시키고, 비린내를 완화하는데 효과적이며 특히 유자 자숙액 처리군이 좋은 결과를 나타냈으며, 유자 자숙액 대신 착즙액 처리 시 1% 용액을 사용하는 것이 바람직하다고 사료된다.

• Journal of Microbiology and Biotechnology
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• 제24권4호
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• pp.465-474
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• 2014

This study was performed to investigate the inhibitory effects of brown algae extracts on histamine production in mackerel muscle. First, antimicrobial activities of brown algae extracts against Morganella morganii were investigated using a disk diffusion method. An ethanol extract of Ecklonia cava (ECEE) exhibited strong antimicrobial activity. The minimum inhibitory concentration (MIC) of ECEE was 2 mg/ml. Furthermore, the brown algae extracts were examined for their ability to inhibit crude histidine decarboxylase (HDC) of M. morganii. The ethanol extract of Eisenia bicyclis (EBEE) and ECEE exhibited significant inhibitory activities (19.82% and 33.79%, respectively) at a concentration of 1 mg/ml. To obtain the phlorotannin dieckol, ECEE and EBEE were subjected to liquid-liquid extraction, silica gel column chromatography, and HPLC. Dieckol exhibited substantial inhibitory activity with an $IC_{50}$ value of 0.61 mg/ml, and exhibited competitive inhibition. These extracts were also tested on mackerel muscle. The viable cell counts and histamine production in mackerel muscle inoculated with M. morganii treated with ${\geq}2.5 $ MIC of ECEE (weight basis) were highly inhibited compared with the untreated sample. Furthermore, treatment of crude HD-Cinoculated mackerel muscle with 0.5% ECEE and 0.5% EBEE (weight basis), which exhibited excellent inhibitory activities against crude HDC, reduced the overall histamine production by 46.29% and 56.89%, respectively, compared with the untreated sample. Thus, these inhibitory effects of ECEE and EBEE should be helpful in enhancing the safety of mackerel by suppressing histamine production in this fish species.

• 한국조리학회지
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• 제7권3호
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• 생명과학회지
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• 제27권9호
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• pp.1011-1019
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• 2017

거문도 해풍쑥 추출물을 처리한 고등어의 저장 기간 동안의 품질 특성을 조사하였다. 5% 해풍쑥 추출물에 고등어를 2시간, 3시간, 4시간 처리한 후 개별 포장하여 $-20^{\circ}C$에 저장하여 실험하였다. 해풍쑥 추출물을 처리하지 않은 고등어(control)와 해풍쑥에 2, 3, 4시간씩 처리한 고등어의 염도는 2시간 처리한 고등어가 0.07%로 가장 낮은 수치를 나타냈다. pH는 모두 5.90~6.23를 나타냈고 산도는 15일째 감소 후 증가하는 경향을 나타냈다. 또한, 저장기간이 길수록 인장강도는 control은 증가하고, 2, 3, 4시간씩 처리한 고등어는 감소하였다. Volatile basic nitrogen(VBN) 함량은 control은 4.2~50.7 mg%, 2시간 처리한 고등어는 5.6~15.4 mg%로 control보다 가장 낮은 수치를 나타냈다. 2시간 처리한 고등어 제품에서 total polyphenol, total flavonoid 함량은 286.3~497.0 mg GAE/100 g, 177.5~385.6 mg QE/100 g를 나타냈다. DPPH, ABTS radical scavenging activity은 2시간 처리한 고등어 제품에서 50.6%, 61.3%를 각각 나타냈다. 전반적으로, 고등어를 SWM으로 단시간 처리하면 염도, pH, 산도, 경도, 항산화 활성 및 저장기간 연장과 같은 품질특성이 크게 향상되었음을 알 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권4호
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• pp.516-520
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• 2000

The present study was conducted to evaluate effect of fermented chub mackerel extract (FCME) on lipid metabolism of rats fed a diet supplemented with 1% cholesterol. Four week-old male rats were divided into three groups of 15 rats with 0, 0.1% or 0.2% FCME supplementation. In comparison with control, rats fed 0.2% FCME showed reduction of activities of acetyl-Coenzyme A carboxylase (p<0.05), 3-hydroxy-3-methyl glutaryl Coenzyme A reductase (p<0.01) and fatty acid synthetase (p<0.01). Rats fed 0.2% FCME also showed reductions in free cholesterol in the liver (p<0.05), and in concentrations of free cholesterol (p<0.05), LDL+VLDL-cholesterol (p<0.05), triglyceride (p<0.01) and phospholipid (p<0.01) in the plasma. Plasma HDL-cholesterol concentration was significantly (p<0.05) higher in treatment groups as compared with control group. Atherogenic index was also significantly lower in rats fed 0.1% or fed 0.2% supplement diet, whereas bile acid in feces was not significantly affected. The current study showed that 0.2% inclusion level of the fermented chub mackerel extracts might have hypolipidemic properties.