녹차추출물 처리에 따른 쥐치포의 저장 안정성

Storage Stability of Seasoned-dried Filefish Products with Green Tea Extract

To develop high quality seasoned-dried filefish products, seasoned-dried filefish with green tea extract was prepared. Storage stability and self-life during storage were examined. Water activity, volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide, and acid values were periodically measured. Green tea extract had no effect on water activity compared with non-treated control during storage, whereas the contents of volatile basic nitrogen and trimetylamine-N were lower. Further, thiobarbituric acid, peroxide, and acid values of seasoned-dried filefish products with green tea extract were significantly lower than those of control throughout the storage period. Especially, seasoned-dried filefish products treated with 0.5-1.0% green tea extract showed 0-0.1% greater inhibition of lipid peroxidation during storage. Results indicate that the application of green tea extract to seasoned-dried filefish processing may be useful in lowring fish odor and the degree of rancidity during processing and storage.