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

  • 제2권1호
  • /
  • Pages.49-54
  • /
  • 1973
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

선도유지제(鮮度維持劑)(Ever-Fresh) 처리(處理)가 붕장어 학꽁치 및 새우의 선도(鮮度) 유지(維持)에 미치는 효과(效果)

Effect of Preservative, Ever-Fresh, on Fish and Shrimp Freshness during Ice Storage

  • 이응호 (부산수산대학 식품공학과) ;
  • 강훈이 (여수수산고등전문학교) ;
  • 김정근 (여수수산고등전문학교) ;
  • 양승택 (부산수산대학 식품공학과) ;
  • 변재형 (부산수산대학 식품공학과)
  • Lee, Eung-Ho (Dept. of Food Science and Technology, Busan Fisheries Colleg) ;
  • Kang, Hoon-I (Yeosu Fisheries Technical Junior College) ;
  • Kim, Jung-Gun (Yeosu Fisheries Technical Junior College) ;
  • Yang, Syung-Taek (Dept. of Food Science and Technology, Busan Fisheries College) ;
  • Pyeun, Jae-Hyeung (Dept. of Food Science and Technology, Busan Fisheries College)
  • 발행 : 1973.03.31
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초록

Ever-Fresh(주성분(主成分) : kusayate) 처리(處理)가 붕장어, 보리새우, 학꽁치, 빙장중(氷藏中)의 선도유지(鮮度維持)에 미치는 효과(效果)를 실험(實驗)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. K치(値)는 붕장어, 학꽁치 및 보리새우의 사후(死後) 초기(初期)의 신선도(新鮮度)를 판정(判定)하는 좋은 지표(指標)가 될 수 있다. 2. 보리새우의 사후(死後) 초기(初期)의 선도판정(鮮度判定)에는 VB-N도 좋은 지표(指標)가 될 수 있다. 3. Ever-Fresh 처리(處理)는 붕장어, 학꽁치, 보리새우의 빙장(氷藏) 초기(初期)의 선도유지(鮮度維持)에 효과(效果)가 있었다. 4. Ever-Fresh 처리(處理)는 보리새우 빙장(氷藏) 초기(初期)의 산화방지(酸化防止) 효과(效果)가 있었다.

In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

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