한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권4호
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- Pages.351-356
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
우렁쉥이 껍질 성분의 이용에 관한 연구 -4. 우렁쉥이 껍질 추출물의 안정성-
Utilization of Ascidian(Halocynthia roretzi) Tunic -4. The Stability of Ascidian Tunic Extracts-
- CHOI Byeong-Dae (Tong-Yeong National Fisheries College) ;
- KANG Seok-Joong (Tong-Yeong National Fisheries College) ;
- CHOI Yeung-Joon (Tong-Yeong National Fisheries College) ;
- YOUM Mal-Gu (Tong-Yeong National Fisheries College) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1994.07.01
초록
우렁쉥이 껍질 및 색소 추출물의 열에 대한 안정성 및 저장 안정성을 조사한 결과는 다음과 같다. 1. 가열시간에 다른 함량변화는 적었으며,
The stability of carotenoid extracts from ascidian, Halocynthia roretzi, tunics during heating and solvent storage was examined. After 4 hours of heating at
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