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The Changes of Malonaldehyde and Fatty Acids Composition of Yellow Corvenia during Gulbi Processing and Storage  

Shin, Jung-Hye (Dept. of Hotel Curinary Arts & Bakery, Namhae College)
Kwon, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College)
Kang, Min-Jung (Dept. of Hetel Curinary Arts & Changshin College)
Choi, Sun-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 374-380 More about this Journal
Abstract
For the improvement of Gulbi processing, yellow corvenia was salted by 2 different time (5 hours, low salted and 5 days, high salted) and then dried in the sun and stored for 5 and 21 days, respectively. Malonaldehyde contents and fatty acid composition were analyzed during Gulbi processing. The moisture contents of yellow corvenia were significantly decreased during processing procedure. The salt contents were 10 folds higher in 5 day-salted sample than in 5 hour-salted one. The salt contents showed reversed tendency to moisture contents. There was little change in pH during storage. The contents of malonaldehyde in yellow corvenia were increased during Gulbi processing and storage. Its contents were higher in 5 day-salted sample and exterior parts than 5 hour-salted sample and interior parts of Gulbi. The fatty acids composition showed higher oleic acid $(C_{18:1})$, palmitic acid $(C_{16:0})$ and docosahexaenoic acid $(C_{22:6})$ than any other fatty acids in Gulbi. Saturated fatty acids were increased but unsaturated fatty acids were decreased during Gulbi processing. After 21 days storage, unsaturated fatty acids remaining ratio in 5 hour-and 5 day-salted sample were 1.39 and 0.99 respectively. The contents of unsaturated fatty acids were dramatically changed as salt concentration increased during storage than in processing.
Keywords
Gulbi; yellow corvenia; malonaldehyde; fatty acid;
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Times Cited By KSCI : 3  (Citation Analysis)
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