Applied Biological Chemistry
- 제36권1호
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- Pages.58-63
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- 1993
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
조리냉동식품의 가공 및 저장중 품질안정성 : (Ⅳ) 고등어버어거의 동결저장 안정성
Processing and quality stability of precooked frozen fish foods : (Ⅳ) Quality stability of mackerel based burger during frozen storage
- 이응호 (부산수산대학교 식품공학과) ;
- 김진수 (부산수산대학교 식품공학과) ;
- 안창범 (여수수산대학 식품영양과) ;
- 주동식 (부산수산대학교 식품공학과) ;
- 이정석 (부산수산대학교 식품공학과) ;
- 손광태 (부산수산대학교 식품공학과)
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Ahn, Chang-Bum (Department of Food Science and Nutrition, National Fisheries University of Yeosu) ;
- Joo, Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Chung-Suk (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Son, Kwang-Tae (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1993.02.28
초록
고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각
In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were