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RISS 인기검색어
- 검색키워드
- 저자 : 김장량(Chang-Yang Kim) (검색결과 2 건)
- 무료
- 기관 내 무료
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이강호(Kang-Ho Lee),김장량(Chang-Yang Kim),유병진(Byeong-Jin You),제외권(Yoi-Guan Jea) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.3
The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of 35℃ for the packages of kraft paper, polyethylene and aluminum film respectively. And those at 55℃ storage for the same samples were 47, 51 and 77 days. The half-lives of available lysine loss were 227, 209 and 312 days at 35℃: 83, 83 and 147 days at 55℃ for the samples respectively. And the shelf-lives determined as a function of browning reaction were 26, 27 and 49 days at 55℃. The predicted shelf-lives at 25℃ as a function of lipid oxidation were 130, 140, and 189 days for kraft paper, polyethylene and aluminum laminated film packaging: 207, 229 and 246 days for the browning reaction, and 363, 339 and 415 days for the loss of available lysine. The results suggest that the protective effect of packaging on the reactions of lipid oxidation and browning could not be aided unless the air was expelled or replaced to inert gas.
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이강호,유병진,김장량,이종호 한국수산학회 1986 한국수산과학회지 Vol.19 No.1
In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.
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