乾燥 말쥐치의 非酵素的 褐變

국문 초록 (Abstract)

乾燥 말쥐치를 貯藏中의 溫度와 水分活性을 달리하였을 때의 非酵素的褐變을 反應速度論的으로 考察한 結果를 要約하면 다음과 같다.<br/>
(1) 非酵素的褐變의 反應速度는 水分活性 0.75에서 가장 높았고, Arrhenius式에서 計算한 活性化 에너지는 12.5~16.5㎉/mole, Q_(10)値는 1.9~2.3이었다.<br/>
(2) 25℃에서의 shelf-life(O.D. 0.15/g solid에 도달하는 시간)는 179日~302日의 범위였으며 溫度와 水分活性이 增加함에 따라 급격히 단축되었다.<br/>
(3) 變溫條件에서의 貯藏實驗結果와 이론적으로 예측한 값 사이에는 ΔT_(off)가 2.0~2.6℃로서 實測値보다 낮은 값을 보였고, shelf-life는 豫測値가 1週日정도 짧았으나 이 방면의 硏究가 더욱 進行된다면 變溫貯藏의 結果를 효율적으로 豫測할 수 있을 것으로 예상된다.

다국어 초록 (Multilingual Abstract)

A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied.<br/>
The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at 0.75 a_w The activation energies obtained from the Arrhenius plot ranged 12.5 to 16.5 Kcal/mole. From these energies of activation, the Q_(10) values at 45℃ showed 1.9 to 2.3 and both activation energy and Q_(10) values were reduced with increase in a_w<br/>
Shelf-lives, the time to reach an 0.15 O.D./g solid at which severe brown color change could be de ectable, decreased rapidly as the temperature and water activity increase.<br/>
A storage study under a square-wave fluctuating temperature condition (at 35 and 55℃ periodicall with 7 days interval), the rate constants at all water activities used in the experiments were higher than those at 45℃, the mean temperature of the cycle which affects other kinetic parameters including activation energies, Q_(10) values and finally the shelf-lives. The data obtained from the fluctuating temperaur storage study will be used in prediction of shelf-life. The shelf lives assessed at 25℃ from the accelerated shelf-life tests ranged from 179 daysat 0.75 a_w to 302 days at 0.44 a_w.

목차 (Table of Contents)

• Abstract
  
• 序論
  
• 材料 및 方法
  
• 結果 및 考察
  
• 要約
  
• 文獻