강황 추출물, 오렌지피 및 전해수 처리가 날치 (Cypselurus agoo agoo)알의 품질에 미치는 효과
Effects of Curcuma aromatica Extract and Orange Rind Mixed Liquor on the Quality of Cypselurus agoo agoo Roe Treated with Electrolyzed Water
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참고문헌
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초록
This study was performed to examine the effects of Curcuma aromatic (CA) and orange rind on the quality and sensory score of flying fish cypselurus agoo agoo roe treated with electrolyzed water during frozen storage (-18°C). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion,CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.
Abstract
This study was performed to examine the effects of Curcuma aromatic (CA) and orange rind on the quality and sensory score of flying fish cypselurus agoo agoo roe treated with electrolyzed water during frozen storage (-18°C). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion,CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.
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