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Quality Characteristics of Citron Treated Mackerel Oil and Fillet during Refrigerated Storage  

Jung, Bok-Mi (Department of Food Science and Nutrition, Yosu National University)
Chung, Gyu-Hwa (Department of Biotechnology, Yosu National University)
Jang, Mi-Soon (National Fisheries Research and Development Institute)
Shin, Suk-U (Department of Food Science and Technology, Yosu National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 574-579 More about this Journal
Abstract
Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.
Keywords
mackerel; citron; peroxide value; trimethylamine-nitrogen; thiobarbituric acid;
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