In order to explore the change of lipid oxidation of half-dried eels treated with green tea
extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values
were measured. The eels were placed into the plastic bag and soaked for 1 hr in the
solution mixed with distilled water and green tea extracts, and also vacuumed and stored
frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at
35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th month, eel oil
obtained from the samples were tested for its lipid oxidation. The activity of green tea
extracts 1 mL was very similar to Vitamin C 500 μM 0.8 mL. The acid values, peroxide
values, carbonyl values, and TBA values of eels treated with green tea extracts were lower
than those of the control during 9 months of frozen storage (p<0.05). While the acid
values and peroxide values of the control and eels treated with green tea extracts highly
increased after the first month of frozen storage, the TBA values increased greatly on the
third month of frozen storage. Compared to the control, the pre-application of green tea
extracts to half-dried eels meaningfully prevented the generation of TBA compound
during the frozen storage (p<0.01). In conclusion, pre-application of green tea extracts
was effective in delaying early-stage peracid inducement and preventing the generation of
secondary oxidation compounds, such as carbonyl compound and TBA compound, in the
course of the drying and frozen storage
Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport
