Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 1
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- Pages.45-51
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- 1988
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- 0367-6293(pISSN)
Effect of Packaging Method on the Storage Stability of Hair Tail Products
포장방법이 칼치제품의 저장성에 미치는 영향
- Jo, Kil-Suk (Food Research Institute/AFMC) ;
- Kim, Hyun-Ku (Food Research Institute/AFMC) ;
- Kang, Tong-Sam (Food Research Institute/AFMC) ;
- Shin, Dong-Hwa (Food Research Institute/AFMC)
- Published : 1988.02.01
Abstract
To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE:
포장방법이 칼치 Chunk의 저장성에 미치는 영향을 알아보기 위하여 시료를 염장 혹은 무염처리 상태로 진공포장, 탈산소제 포장 및 대조구로 하여
Keywords