한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제15권2호
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- Pages.111-116
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
말쥐치 동건품의 가공조건 및 저장중의 품질변화
Processing Conditions and Quality Stability during Storage of Frozen-dried Filefish
- LEE Eung-Ho (Department of Pood Science and Technology, National Fisheries University of Busan) ;
- KIM Hee-Yun (Department of Food Science and Technology, Kyungnam Industrial Junior College)
- 발행 : 1982.04.01
초록
말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도
For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at
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