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- W55509600 abstract "This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at . The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at . Acid values were increased in all group at during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group." @default.
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- W55509600 date "2006-01-01" @default.
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- W55509600 title "Chemical Changes of Salted Mackerel by Korean Herbal Extracts Treatment and Storage Methods" @default.
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