Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 3
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- Pages.238-242
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effects of Antioxidants and Packaging Methods on the repression of Lipid Oxidation in Plain Dried Large Anchovy
소건 대멸치 지질의 산화억제에 미치는 항산화제와 포장의 병행효과
- CHO Young-Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
- KIM Tae-Jin (National Fisheries Research and Development Institute) ;
- SHIM Kil-Bo (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
- CHOI Young-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National Univ.)
- Published : 2000.05.01
Abstract
The antioxidants and packaging methods affecting on lipid oxidation of the plain dried large anchovy were investigated. Antioxidants resulted in decrease of lipid oxidation of dried large anchovy. The addition of BHT remarkably repressed lipid oxidation during storage of the dried large anchovy at
소건 대멸치의 저장