This study was carried out to analyze the quality characteristics of Gulbi (salted and semi-dried yellow croaker) upon brine salting with green tea powder. We investigated the antioxidant effects of brine salting on lipid peroxidation of Gulbi during storage at 25℃ for 20 days. Contents of volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide, and acid values were periodically measured. Contents of volatile basic nitrogen and trimetylamine-N were lower than those of control during storage. Further, contents of thiobarbituric acid, peroxide, and acid values in Gulbi upon brine salting with green tea powder were significantly lower than those of control throughout the storage period. Especially, Gulbi treated with 5-9% green tea powder showed 0-3% greater inhibition of lipid peroxidation during storage. These results indicate that application of green tea powder to Gulbi processing may be useful in reducing fish odor and the degree of rancidity during processing and storage.
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