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Development of Functional Seasoning Agents from Skipjack Processing By - product with Commercial Proteases - 3. Storage Stability of Powdered Skipjack Hydrolysate
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참치 가공부산물로부터 단백질 분해효소를 이용한 기능성 천연조미료 제재의 개발 - 3. 분말 참치 가수분해물의 저장중 품질안정성

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Academic journal
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The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.25 No.4 KCI Accredited Journals SCOPUS
Published
1996.8
Pages
627 - 631 (5page)

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Development of Functional Seasoning Agents from Skipjack Processing By - product with Commercial Proteases - 3. Storage Stability of Powdered Skipjack Hydrolysate
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The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at 30℃ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film (PET/AI foil/CPP, 5㎛/15㎛/70㎛) bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.

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