한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제24권2호
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- Pages.130-136
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- 1991
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
레토르트 살균처리가 적색육 및 백색육 어류의 성분변화에 미치는 영향 -2. 지질성분의 변화-
Changes in Food Components of Dark, White-Fleshed Fishes by Retort Sterilization Processing -2. Changes in Lipid Components-
- OH Kwang-Soo (Department of Fisheries Processing & Science, National Tong-Yeong Fisheries Technical College) ;
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KIM Jeong-Gyun
(Department of Fisheries Processing & Science, National Tong-Yeong Fisheries Technical College) ;
- KIM In-Soo (Department of Nutrition & Science, National Tong-Yeong Fisheries Technical College) ;
- LEE Eung-Ho (Department of Food Science & Technology, National Fisheries University of Pusan)
- 발행 : 1991.03.01
초록
전보에 이어 어육을 원료로 하여 보다 품질이 우수한 고온가열처리 식품을 개발하기 위한 기초자료를 얻을 목적으로, 시료 어육을
In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment; decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of
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