한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권5호
- /
- Pages.532-537
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- 1991
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- 0367-6293(pISSN)
빵가루 입힌 냉동새우의 동결저장중 온도변동에 의한 품질변화
Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation
-
Jeong, Jin-Woong
(Korea Food Research Institute) ;
-
Jo, Jin-Ho
(Korea Food Research Institute) ;
-
Lim, Sang-Dong
(Korea Food Research Institute) ;
- Kang, Tong-Sam (Korea Food Research Institute)
- 발행 : 1991.10.01
초록
빵가루 입힌 냉동새우에 있어서 동결저장중 온도변동이 품질에 미치는 영향을 휘발성염기질소, pH, 염용성 단백질 용출량, TBA값과 미생물학적 변화에 의해 조사하였다. 저장온도를
Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at