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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Effect of Taipet-F and Bactokil on Retarding Lipid Oxidation in Boiled-dried Anchovy

Taipet-F와 Bactokil처리가 마른멸치의 산패방지에 미치는 효과

  • Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Jin-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ahn, Chang-Bum (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Park, Hee-Yeol (National Fisheries Technical Training Centre) ;
  • Jee, Seung-Kil (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Joo, Dong-Sik (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Seung-Won (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lim, Chi-Won (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Il-Hwan (Seo-Do Chemical Co. Ltd.)
  • 이응호 (부산수산대학 식품공학과) ;
  • 김진수 (부산수산대학 식품공학과) ;
  • 안창범 (부산수산대학 식품공학과) ;
  • 박희열 (국립수산기술훈련소) ;
  • 지승길 (부산수산대학 식품공학과) ;
  • 주동식 (부산수산대학 식품공학과) ;
  • 이승원 (부산수산대학 식품공학과) ;
  • 임치원 (부산수산대학 식품공학과) ;
  • 김일환 (서도화학(주))
  • Published : 1989.06.30
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Abstract

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

우리나라 연안에서 일시에 대량으로 어획되는 멸치를 보다 효율적으로 식량화하기 위한 일련의 연구로서 선도유지제의 일종인 Bactokil (didecyl-dimethyl ammonium chloride, isopropanol 및 물의 혼합물)과 항산화제의 일종인 Taipet-F(천연 vitamin E, L-ascorbic acid, glyceride 및 몰식자산의 혼합물)처리가 마른멸치의 지질산화억제에 미치는 효과에 대하여 검토하였다. 무처리한 대조제품(C), Bactokil처리 제품(B), Taipet-F처리제품(T), Bactokil 및 Taipet-F를 동량혼합하여 처리한 제품(M)에 관계없이, 전제품 모두 저장중 휘발성염기질소는 큰 변화가 없었고, TBA값은 증가하다 감소하였으며, 과산화물값은 제품(C) 및 (B)는 TBA값과 같은 경향을 나타내었으나, 제품(M) 및 (T)는 계속 증가하는 경향을 나타내었다. 색조는 L값은 감소한 반면 a값, b값 및 ${\bigtriangleup}E$값은 증가하였고, 지용성 및 수용성갈변도는 저장기간중 증가하는 경향이었다. 관능검사결과로 미루어 보아 대조제품(C)와 Bactokil 처리제품(B)는 저장 10일째에 산화가 상당히 진행되었고, Taipet-F처리제품(T)는 산패취를 전혀 느낄 수 없었다. 이상의 결과로 미루어 보아 제품(T)가 가장 좋았고, 다음으로 제품(M), (B) 및 (C)의 순이었다. Taipet-F처리는 마른멸치의 갈변방지와 산화방지를 효과적으로 억제시킬 수 있다는 결론을 얻었다.

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