한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권4호
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- Pages.382-388
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- 1994
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- 0367-6293(pISSN)
우렁쉥이 저온저장 및 품질안정성에 관한 연구
Cold Storage and Quality Stability of Ascidian, Halocynthia roretzi
- 이강호 (부산수산대학교 식품공학과) ;
- 이민주 (부산수산대학교 식품공학과) ;
- 정병천 (부산수산대학교 식품공학과) ;
- 홍병일 (부산수산대학교 식품공학과) ;
- 조호성 (부산수산대학교 식품공학과) ;
- 이동호 (부산수산대학교 식품공학과) ;
- 정우진 (천안외국어전문대학 교양과)
- Lee, Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Min-Ju (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Jung, Byung-Chun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Hong, Byeong-Il (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Cho, Ho-Sung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Dong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Jung, Woo-Jin (Department of General Education, Chonan College of Foreign Studies)
- 발행 : 1994.08.01
초록
최근 대량 생산되고 있는 우렁쉥이의 비수확기 가공원료 확보를 위한 일환으로 우렁쉥이를 10% 소금용액에 10초간 열탕 처리한 것과 0.2%
Because of its restrictive harvest from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly occurred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2%