고추냉이 줄기 및 잎 열수추출물이 고등어의 저장성과 품질에 미치는 영향

Abstract

Mackerel is one of the important seafood that contained protein, lipid and various minerals and vitamins maintaining healthy. However, these mackerel can cause fishy smell when it turn rancid according to losing freshness. Thus, this study was performed to investigate the effects of Wasabi leaf and stem(by-product) treatment on storage and quality improvement of mackerel. At first, establish optimal concentration by DPPH radical scavenging effect on Wasabi extrats and measure changes in VBN, pH, POV, viable cell counts and sensory test of mackerel fillet treated with Wasabi extrats. As a result, DPPH radical scavenging effects were more than 92% concentration in 3-5 mg/mL stem and 2-5 mg/mL leaf. The VBN contents of mackerel fillet was decreased by leaf and stem extracts (13.52 mg/mL) compared to control(76.2 mg/mL) at 20 days. The pH of mackerel fillet was 6.2 in sample group, whereas more than 6.5 in control that couldn't d intake steps. POV contents of makerel fillet inceased gradually according to formation of peroxides and 70.54, 55.20 meq/kg in sample group, whereas 51.90 meq/kg in control. The mackerel fillet with added extracts had reduced growth of viable cell counts by 2 log cycle after 25 days. Sensory test(smell, thickness, taste and overall acceptance) of the sample group and control were determined by 10 panelists using 7-point hedonic scale. The overall acceptance was assessed 5.8 point in mackerel added Wasabi stem extrats, 5.9 point in mackerel added Wasabi leaf extrats, wheres 4.8 point control. These findings suggested that the Wasabi stem and leaf extrats may have significant effect on improvement of stroage and quality, and be a potential antioxidant material in mackerel prcessing industry.