Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 18 Issue 2
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- Pages.139-148
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Fish Jelly Forming Ability of Pretreated and Frozen Common Carp and Conger Eel
전처리하여 동결한 잉어 및 붕장어의 어묵원료적성
- YANG Syng-Taek (Department of Food Science and Nutrition, Pusan Sanub University) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1985.03.01
Abstract
Changes in fish jelly forming ability of pretreated and frozen common carp and conger eel were examined. Four kinds of pretreated samples were prepared such as round, mechanically separated meat using fishmeat separator, chopped and water washed meat and fish meat paste. The quality of pretreated samples and fish jelly products made from pretreated sample were generally in good condition for three months of frozen storage at
잉어와 붕장어의 어체 전처리 방법에 따른 동결저장중의 어묵형성능에 관하여 실험한 결과는 다음과 같다. 어체 전처리방법으로써 전어체, 채육기로 채육한것, 채육하여 수세탈수한 것 및 고기풀의 4종 상태로 처리하여
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