Quality Characteristics of Citron Treated mackerel Oil and Fillet during Refrigerated Storage
2004
Jung, B.M. (Yosu Naitonal University, Yeosu, Republic of Korea), E-mail: [email protected] | Jang, M.S. (National Fisheries Research and Development Institute, Busan, Republic of Korea) | Chung, G.H. (Yosu Naitonal University, Yeosu, Republic of Korea) | Shin, S.U. (Yosu Naitonal University, Yeosu, Republic of Korea)
Quality characteristics of cirton-treated mackerel oil and fillet dring refrigerated storage were of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylamine-N values in mackerel fillet treated with citron for 25 day during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups.
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