Studies on the Rancidity of Pacific Saury, Cololabis saira Kwamaegi on the Storage Temperatures and Durations |
Lee, Ho-Jin
(Dept. of Food Science & Nutrition, Catholic University of Daegu and Division of Lifelong Education)
Oh, Seung-Hee (Dept. of Nutrition and Culinary Art, Pohang College) Jeong, Ji-Suk (Dept. of Food Science & Nutrition, Catholic University of Daegu) Choi, Kyoung-Ho (Dept. of Food Science & Nutrition, Catholic University of Daegu) |
1 | Jo, HS. Fishing conditions and catch characteristics of pacific saury stick-held dip net fishery in the north pacific ocean. PhD. Dissertation. Pukyong National Uni., Busan. Korea. 2003 |
2 | Yang, SY and Oh, SW. Color changes of dried squid differs in packaging films during storage. Kor. J. Food Sci. Techno. 31:1289-1294. 1999 과학기술학회마을 |
3 | AOCS. Official tentative methods of the American oil chemists' society, 3rd ed, AOCS Champaign IL. Chicago. USA. 1973 |
4 | Lee, Yo and Cheigh, HS. Antioxidative effect of Kimchi on the lipid oxidation of cooked meat. J. Kor. Soc. Food Nutri. 24:1005-1009. 1995 과학기술학회마을 |
5 | 박무현, 이동선, 이광호. 식품포장학, pp.76-116, pp.223-228. 형설출판사. 서울. 한국. 1997 |
6 | Park, YH, Song, E, Shin, MS, Jhon, DY and Hong, YH. Studies on the changes of lipid constituent during gulbi processing. Kor. J. Food Sci. Technol. 18:485-491. 1986 과학기술학회마을 |
7 | Oh, KS, Kim, JG, Kim, IS and Lee, EH. Changes in food components of dark, white-fleshed by retort sterilization processing: 2. Changes in lipid components. J. Kor. Fish. Soc.. 24:130-136. 1991 과학기술학회마을 |
8 | Lee, KH, Suh, JS, Jeong, IH, Song, SH, Lee, JH and Ryu, HS. Lipid oxidatie browning in dried fish meat: 1. Oxidation of fish oil and browning. J. Kor. Fish. Soc. 20:33-40. 1987 과학기술학회마을 |
9 | Yagi, K. Lipid peroxides and human disease. Chem. Phys. Lipides. 45:337-340. 1987 DOI ScienceOn |
10 | Lee, KH, Kim, CY, You, BY and Jea, YG. Effect of packanging on the quality stability and shelf-life of dried anchovy. J. Kor. Soc. Food Nutri. 14:229-234. 1985 과학기술학회마을 |
11 | Cho, YJ and Kim, TJ. Effects of stirage temperature and packaing methods on repression of lipid oxidation in plan dried large anchovy. J. Kor. Fish. Soc. 33:273-279. 2000 |
12 | Oh, SH. Studies on changes in major constituents of Kwamaegi flesh by different drying for pacific saury, Cololabis saira. PhD Dissertation. Catholic Uni., Daegu. Korea. 1996 |
13 | 최경호, 오승희. 식품위생관계법규, 효일출판사. 서울. 한국. 2005 |
14 | Kojima, T and Ohtaka, T. Effects of storage temperatures on the quality of frozen sardine, mackerel and saury. Trans of the JAR. 2:23. 1985 |
15 | Kwon, JH and Byun, MW. Gamma irradiation combined with improved packaing for preseving and improving the quality of dried fish. Radiat. Physchem. 46:725-729, 1995 DOI ScienceOn |
16 | 채수규, 강갑석, 마상조, 방광웅, 오문헌. 식품분석, p336, p347. 지구문화사. 서울. 한국. 2002 |
17 | Cho, SY, Endo, Y, Fusimoto, K and Kaneda, T. Autoxidation of ethyl eicosapentaenoate in a defatted fish dry model system. Nippon Suisan Gakkaishi. 55:545-552. 1989 DOI |
18 | Shin, WC, Song, JC, Choe, SY and Kim, MS. Effects of packaging method on quality of chilled plaice muscle. Kor. Soc. Food Sci. Nutr. 32:1292-1296. 2003 과학기술학회마을 DOI |
19 | 박영호, 박유식. 통조림 제조학, p371. 형설출판사. 서울. 한국. 1991 |
20 | Yang, SY, Lee, Kim NH, Hong, SP and Oh, SW. Studies on the quality improvment of dried fish products for the exportenglargement. Korea food rearearch institute report. Bundang. Korea. 1997 |
21 | Yoon, JH, Lee, WD, Chang, DS, Kang, JH and Lee, DS. A study in packing Changran-Jeotal. J. Kor. Fish. Soc. 35:15-20. 2002 |
22 | Ro, RH. Changes in lipid components of salted-dried yellow corvenia during processing and storage. J. Kor. Fish. Soc. 21:217-224. 1988 |
23 | AOAC. Official methods of analysis of AOAC international. 14th ed. The association of official analytical chemist, Washington, DC. 1990 |
24 | Hideo, T. Eicosapentanoic acid and docosahexaenoic acid in marineanimal lipids. Japan Eiyogaku Zasshi. 42:81-84. 1984 DOI |
25 | Quattara, B, Simard, RE, Piette, G, Begin, A and Holley, RA. Diffusion of acetic and propionic acids from chitosan-based antimicrobial packagin films. J. Food Sci. 6:768-773. 2000 |
26 | Tarladgis, BG, Watts, BM and Younathan, MT. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37:44-48. 1960 DOI |