Allyl isothiocyanate(AIT)와 산소흡착제의 combined effect를 통한 어묵의 저장성 향상

다국어 초록 (Multilingual Abstract)

To maintain the food quality and safety by using the advantages between allyl isothiocyanate containing strong antimicrobial and oxygen scavenger which is one of the active packaging system is the purpose of this research. The result of microbial counts test and lipid oxidation test in combined effect of allyl isothiocyanate and oxygen scavenger indicated enhanced the quality and safety of fish paste. In comparison between control (only fish paste) and fish paste including allyl isothiocyanate and oxygen scavenger, both of total viable counts test and yeasts and moulds test showed 6 log cfu/g after 6 days storage and 12 days storage, respectively. In case of lactic acid bacteria, fish paste including allyl isothiocyanate and oxygen scavenger also reduced microbial with effect. On the other hand, fish paste including solely oxygen scarvenger showed the decrease in lactic acid bacteria ineffectively. Because of lactic acid bacteria prefer anaerobic environment condition. Consequently, using the allyl isothiocyanate and oxygen scavenger together is to supplement lack of oxygen scavenger.
Lipid oxidation test carried out peroxide value and TBARS value. Fish paste including allyl isothiocyanate and oxygen scavenger observed quality and safety of fish paste maintain effectively to control the lipid oxidation. According to the peroxide value, control (only fish paste) and fish paste including allyl isothiocyanate and oxygen scavenger showed approximately 8 milliequivalent peroxide/kg and 5 milliequivalent peroxide/kg after 6 days storage and 12 days storage, respectively. In case of TBARS value, it is observed significant difference of malonaldehyde contents. It is ascribed to fish paste including allyl isothiocyanate and oxygen scavenger together reduced the lipid oxidation with effect compared to control (only fish paste).

목차 (Table of Contents)

• Ⅰ. 서론 ----------------------- 1
• Ⅱ. 실험재료 및 방법 ---------------- 4
• 1. 실험재료 -------------------- 4
• 2. 실험방법 ------------------- 4
• 2.1. 실험 재료의 전처리 방법 -------- 4
• 2.2. 어묵 포장내의 산소농도의 측정 ----- 5
• 2.3. 어묵 포장내의 AIT 농도의 측정 ----- 6
• 2.4. AIT 적용 적정 농도의 결정 ------- 7
• 2.4.1. 세균 배양방법 ------------ 8
• 2.4.2. MIC(minimal inhibitory concentration), MBC(minimum bactericidal concentration) 확인실험 ---------------------- 8
• 2.5. 생육 미생물 측정 ---------- 10
• 2.6. 유지의 산패도 측정 ---------- 10
• 2.6.1. 과산화물가 -------------- 11
• 2.6.2. 표준용액의 제조 및 적정액의 표정--- 11
• 2.6.3. TBARS (2-Thiobarbituric acid reactive substances) Value ------------- 12
• 2.6.4. TEP(1,1,3,3-Tetraethoxypropane) standard solution 제조와 standard curve 작성---------------------------- 13
• Ⅲ. 결과 ---------------------- 14
• 1. 어묵 포장내의 산소농도의 측정 -------- 14
• 2. 어묵 포장내의 AIT 농도의 측정 ------- 16
• 3. 생육 미생물 측정 ---------------- 19
• 4. 지방의 산패도 측정결과 ------------- 24
• 4.1. 과산화물가 ---------------- 24
• 4.2. TBARS(2-Thiobarbituric acid reactive substances) 측정 결과 -------------- 26
• Ⅳ. 요약 ---------------------- 29
• Ⅴ. 참고문헌 -------------------- 31