Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 16 Issue 4
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- Pages.349-354
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Influence of Relative Air Humidity on the Color Change of Fish Meat during Drying
어육건조중 변색에 미치는 상대습도의 영향
- CHOI Soo Il (Department of Food Technology, Dongwon Technical Junior College) ;
- KIM Byeong Sam (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- HAN Bong Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1983.10.01
Abstract
A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska pollack 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
송풍식건조에 의한 어육건조중의 변색에 미치는 공기의 상대습도의 영향을 검토한 결과를 요약하면 다음과 같다.
Keywords