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http://dx.doi.org/10.3746/jkfn.2004.33.8.1337

Effect of Garlic and Onion Juice on Fatty Acid Compositions and Lipid Oxidation in Gulbi (salted and semi-dried Yellow croaker)  

Shin, Mee-Jin (Dept. of Food Science and Biotechnology, Mokpo National University)
Kim, Jeong-Mok (Dept. of Food Science and Biotechnology, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1337-1342 More about this Journal
Abstract
To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.
Keywords
Gulbi; fatty acid; TVB-N; TBARS; TMA;
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