Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Lipid Oxidative Browning in Dried Fish Meat 3. Browning Reactions in Fish Oil-Lysine System and Properties of Browning Products

건어육의 지질산화에 의한 갈변에 관한 연구 3. 어유-Lysine계의 갈변 및 갈변물질의 성상

  • LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Jong-Ho (Department of Food and Nutrition, Gyongsang National University) ;
  • RYU Hong-Soo (Department of Food and Nutrition, National Fisheries University of Pusan) ;
  • JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • SONG Sung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 이강호 (부산수산대학 식품공학과) ;
  • 서재수 (부산수산대학 식품공학과) ;
  • 이종호 (경상대학교 식품영양학과) ;
  • 류홍수 (부산수산대학 식품영양학과) ;
  • 정인학 (부산수산대학 식품공학과) ;
  • 송승호 (부산수산대학 식품공학과)
  • Published : 1987.01.01
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Abstract

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

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