Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 17 Issue 5
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- Pages.361-367
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 2. Storage Stability of the Product
내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 2. 제품저장중의 품질변화
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Byeong-Ho (Department of Food and Nutrition, Dong Eui University) ;
- You Byeong-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JO Jin-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEA Yoi-Guan (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이강호 (부산수산대학 식품학과) ;
- 이병호 (동의대학교 식품영양학과) ;
- 유병진 (부산수산대학 식품학과) ;
- 서재수 (부산수산대학 식품학과) ;
- 조진호 (부산수산대학 식품학과) ;
- 정인학 (부산수산대학 식품학과) ;
- 제외권 (부산수산대학 식품학과)
- Published : 1984.09.01
Abstract
In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at
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