Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 5
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- Pages.649-654
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- 1989
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- 0367-6293(pISSN)
The Color Measurement and Sensory Evaluation for the Accelerated Fish Sauce Products
속양(速釀) 어장유(魚醬油)에 대한 색(色) 측정(測定) 및 관능검사(官能檢査)
- Chae, Soo-Kyu (Department of Food Technology, Seoul Helath College) ;
- Itoh, Hiroshi (Department of Brewing and Fermentation, Tokyo University of Agriculture) ;
- Nikkuni, Sayuki (Applied Microbiology Laboratory, National Food Research Institute)
- Published : 1989.10.01
Abstract
The color distribution of fish sauces was studied by using the change in log absorbance per 100nm as a parameter of color tone. A linear relationship was found between the logarithm of absorbance (log A) and wavelength at 450 nm to 650 nm in the color of fish sauces. Change in log A per 100nm
속양(速釀) 어장유(魚醬油)의 색(色)의 분포(分布)가 100nm당 log 흡광도의 변화