어육건조중 변색에 미치는 상대습도의 영향 = Influence of Relative Air Humidity on the Color Change of Fish Meat during Drying

다국어 초록 (Multilingual Abstract)

A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska polllack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and 70��. The air velocity was 0.4m/ssc and the relative humidity air was controlled to a constant value in the range of 10 to 50%. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction.
The predominant reaction for the brown color developed during drying was lipid oxidation. The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of lipid was.
The rate of lipid oxidation during drying at 40 and 55�� was affected by the relative humidity of air and was the slowest around 30%. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at 70��. It seemed that rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air.
Maillard reaction showed not so significant influence on the color changes of fish meat during dying. The rate of reaction was increased with increasing relative humidity of air the range of 10 to 50%.