Ethanol extracts from Ginger, cinnamon, dried onions, and Hutgae (Hovenia dulcis Thunb.) trunk were pre-treated on the eels to find out their peroxidation preventing properties on the eels. The eels were evenly coated with the extract equivalent to 2% of their total weight and dried for 15 h at 35℃...
Ethanol extracts from Ginger, cinnamon, dried onions, and Hutgae (Hovenia dulcis Thunb.) trunk were pre-treated on the eels to find out their peroxidation preventing properties on the eels. The eels were evenly coated with the extract equivalent to 2% of their total weight and dried for 15 h at 35℃ using an air blower. Antioxidative properties of ethanol extracts were reviewed through the DPPH scavenging effect, and the acid value, peroxide value, and linoleic acid value of the semi-dried eels, and also the delayed reaction of peroxidation of semi-dried eel oil. The highest level of DPPH scavenging was cinnamon extract, followed by Hutgae trunk extract, dried onions, and ginger (p<0.05). Regarding acid value of eels refrigerated for 21 days, ginger extract recorded the lowest. As in the preventative effect of free fatty acid, ginger extract prevented the early hydroperoxide during the drying process of eels. During the 20 days of peroxide-induced-reaction period, the most effective preventer of linoleic acid peroxide was Hutgae trunk extract and ginger and dried onion extracts were followed. During the 20 days of peroxide-induced-reaction period, the effective peroxidation preventers of semi-dried eel oil were ginger, cinnamon, and dried onions extracts. Hutgae trunk extract was found to delay effectively the peroxidation induction period of eel oil. In conclusion, pre-application of ethanol extracts from ginger and cinnamon was effective in delaying peroxidation of eels in the drying process and of semi-dried eels in refrigeration, and extracts from dried onions and Hutgae trunk were stalling the induced peroxidation and restricting peroxide content to some degrees.
Ethanol extracts from Ginger, cinnamon, dried onions, and Hutgae (Hovenia dulcis Thunb.) trunk were pre-treated on the eels to find out their peroxidation preventing properties on the eels. The eels were evenly coated with the extract equivalent to 2% of their total weight and dried for 15 h at 35℃ using an air blower. Antioxidative properties of ethanol extracts were reviewed through the DPPH scavenging effect, and the acid value, peroxide value, and linoleic acid value of the semi-dried eels, and also the delayed reaction of peroxidation of semi-dried eel oil. The highest level of DPPH scavenging was cinnamon extract, followed by Hutgae trunk extract, dried onions, and ginger (p<0.05). Regarding acid value of eels refrigerated for 21 days, ginger extract recorded the lowest. As in the preventative effect of free fatty acid, ginger extract prevented the early hydroperoxide during the drying process of eels. During the 20 days of peroxide-induced-reaction period, the most effective preventer of linoleic acid peroxide was Hutgae trunk extract and ginger and dried onion extracts were followed. During the 20 days of peroxide-induced-reaction period, the effective peroxidation preventers of semi-dried eel oil were ginger, cinnamon, and dried onions extracts. Hutgae trunk extract was found to delay effectively the peroxidation induction period of eel oil. In conclusion, pre-application of ethanol extracts from ginger and cinnamon was effective in delaying peroxidation of eels in the drying process and of semi-dried eels in refrigeration, and extracts from dried onions and Hutgae trunk were stalling the induced peroxidation and restricting peroxide content to some degrees.
참고문헌 (23)
Food science Cho 101 2011
Statistics Korea. http://www.kostat.go.kr/portal/korea/kor_nw/3/ (accessed July 2018) Statistics Korea http://www.kostat.go.kr/portal/korea/kor_nw/3/ (accessed July 2018)
Kor J Fish Aquat Sci Ahn 48 44 2015 An evaluation of major nutrients of four farmed freshwater eel species (Anguilla japonica, A. rostrata, A. bicolor pacifica and A. marmorta)
Korean J Food Sci Technol Kim 32 1058 2000 Comparison of the taste compounds of wild and cultured eel, puffer and snake head
J Korean Soc Food Sci Nutr Choi 35 61 2006 10.3746/jkfn.2006.35.1.061 Oxidative stability of lipids from eel (Anguilla japonica) fed conjugated linoleic acid
Culinary Science Hos Res Moon 22 66 2016 10.20878/cshr.2016.22.2.006006 Study on the optimization of eel dipping sauce added with Bokbunja (Rub corearus Miquel) vinegar
Korean J Food Sci Technol Kim 25 204 1993 Effect of solvents and some extraction conditions on antioxidant activity in cinnamon extracts
J Korean Soc Food Sci Nutr Shon 30 717 2001 Chemical compositions and physiological activities of Doraji (Platycodon grandiflorum)
J Korean Soc Food Sci Nutr Kim 33 1426 2004 10.3746/jkfn.2004.33.9.1426 Antioxidative effect of ethanol extract for 5 kinds of spice
Korean J Food Nutr Song 20 150 2007 Antioxidant activities of red Hamcho (Salicornia herbacea L.) against lipid peroxidation and the formation of radicals
Korean J Food Cook Sci Kim 31 62 2015 10.9724/kfcs.2015.31.1.062 Studies on oxidative stability of Tenebrio molitor larvae during cold storage
Ministry of Food and Drug Safety http://www.foodsafetykorea.go.kr/foodcode (accessed July 2018) Ministry of Food and Drug Safety http://www.foodsafetykorea.go.kr/foodcode (accessed July 2018)
Food Sci Technol Res Song 7 50 2001 10.3136/fstr.7.50 Antioxidative activity of citrus peel essential oils and their components against linoleic acid oxidation
Korean J Food Nutr Won 26 258 2013 10.9799/ksfan.2013.26.2.258 Antioxidant activity and sensory evaluation in soy sauce with fruit, stem, or twig of Hovenia dulcis Thunb
Korean J Fish Aquat Sci Choi 48 417 2015 Sanitary quality characterization of commercial semi-dried conger eel Conger myriaster and the guideline for controlling quality
J Fd Hyg Safety Hong 20 89 2005 The change in fatty acid and oxidative stability of frying cultured eel bone during the storage
J Korean Soc Food Sci Nutr Kim 41 577 2012 10.3746/jkfn.2012.41.5.577 Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds
J Korean Soc Food Nutr Lee 19 321 1990 Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage
Korean J Food Sci Technol Kim 33 12 2001 The antioxidative effects of the water-soluble extracts of plants used as tea materials
Bull Korean Fish Soc Byun 19 327 1986 Antioxidative effect of ginger extracts on fish oil
J Korean oil Chemists Soc Cook 12 43 1995 Antioxidative effect of ethanol extract of ginger on mackerel pike (Cololabis saira) flesh
※ AI-Helper는 부적절한 답변을 할 수 있습니다.