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http://dx.doi.org/10.3746/jkfn.2004.33.6.1063

Physical Properties of Protein Films Containing Green Tea Extract and Its Antioxidant Effect on Fish Paste Products  

이세희 (충남대학교 식품공학과)
이명숙 (충남대학교 식품공학)
박상규 (광주과학기술원 신소재공학)
배동호 (건국대학교 응용생물화학)
하상도 (중앙대학교 식품공학)
송경빈 (충남대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.6, 2004 , pp. 1063-1067 More about this Journal
Abstract
To elucidate the effect of protein films containing an antioxidant on lipid oxidation of fish paste products during storage, zein and soy protein isolate (SPI) films containing green tea extract were prepared and their physical properties were examined. Tensile strength and elongation of the protein films decreased by the addition of green tea extract compared to the control. Due to the addition of green tea extract, SPI film had an increase in yellowness, but zein film had a decreased yellowness. Wrapping of fried fish paste products by the zein and SPI films containing the antioxidant retarded lipid oxidation at 2 day storage by 3.6 mg MDA/kg sample and 3.6 mg MDA/kg sample, respectively, for instant fish paste compared to the control. For processed fish paste, they decreased the degree of lipid oxidation by 1.6 mg MDA/kg sample and 0.6 mg MDA/kg sample, respectively.
Keywords
physical properties; protein film; antioxidant; green tea extract; storage;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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