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Quality Characteristics of Chitosan-ascorbate Treated Kwamaegi Prepared by Vacuum Drying, and Lowering Effect of Serum Lipids in Rats Fed High Fat Diets  

Shin, Kyung-Ok (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu)
Oh, Seung-Hee (Department of Diet and Culinary Art Pohang College)
Kim, Sood-Dong (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 669-675 More about this Journal
Abstract
Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at $40{\sim}60^{\circ}C$(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were $4.5{\sim}8.3$ hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were $0.2{\sim}0.5$ and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at $40^{\circ}C$) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at $40^{\circ}C$ can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.
Keywords
Kwamaegi; quality characteristics; chitosan-ascorbate; vacuum drying; serum lipid profile;
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