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Changes on the Rheology of Spited Mackerel by Treatment of Korean Herbal Extracts and Methods of Storage  

Hong Ju-Yeon (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Nam Hak-Sik (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Huh Sung Mee (Department of Food Science and Nutrition, Andong Science College)
Shin Seung-Ryeul (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 578-582 More about this Journal
Abstract
This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.
Keywords
herb; fish; Mackerel; storage; rheology; quality;
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