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Physicochemical Properties of Yellow Pigments in Domestic and Imported Yellow Croakers and Their Changes During Distribution and Storage  

Kim, Hee-Yun (Korea Food and Drug Administration)
Kwon, Yong-Kwan (Korea Food and Drug Administration)
Hong, Young-Pyo (Korea Food and Drug Administration)
An, Young-Sun (Korea Food and Drug Administration)
Kim, Tae-Un (Department of Food Science and Technology, Kyung Hee University)
Park, Hee-Ok (Department Food and Nutrition, Chosun University)
Chin, Myung-Shik (Department Food and Nutrition, Chosun University)
Chang, Hae-Choon (Department Food and Nutrition, Chosun University)
Lee, Myung-Yul (Department Food and Nutrition, Chosun University)
Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung University)
Jo, Jae-Sun (Department of Food Science and Technology, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 803-811 More about this Journal
Abstract
This study compared the physicochemical characteristics of yellow pigments in domestic and imported yellow croakers during distribution and storage. The croaker is generally adulterated by mixed color product of red and yellow pigment. This study found that the yellow pigment was stable during pH and temperature changes, but the red pigment was less stable than the yellow pigment. As for the light effect on the yellow pigment and the red pigment, there was no change in the remaining rate of the pigment stored in a dark place. The moisture content decreased according to the storage period, and the width of changes was large in the order of croaker stored at $5^{\circ}C$, croaker stored at $15^{\circ}C$ and dried croakers. The yellowness value of the abdomen of the adulterated white croaker did not show any large difference at the initial stage and for a storage period of 10 days at $5^{\circ}C$. However, the yellow croakers showed a decreasing trend according to the storage period at $15^{\circ}C$. The croaker can be generally adulterated by a mixed color of red and yellow pigment. For the texture change in accordance with the storage condition of the croakers, both the yellow and white croakers showed a gradually increasing trend of hardness when stored at $5^{\circ}C$ and $15^{\circ}C$.
Keywords
physicochemical characteristics; yellow croakers; adulterated croaker; pigment; texture;
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