한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권4호
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- Pages.722-729
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- 1997
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- 0367-6293(pISSN)
염지어(鹽漬漁) 동결저장 중 Shelf life 연장을 위한 저온삼투압탈수법(低溫?透壓脫水法)의 적용
Application of Cold-Osmotic Dehydration Method for Extending the Shelf Life during Frozen Storage of Filleted and Salted Fishes
- 이응호 (부경대학교 식품공학과) ;
- 이정석 (동서대학교 산업기술연구센터) ;
- 주동식 (부경대학교 식품공학과) ;
- 조순영 (강릉대학교 식품과학과) ;
- 최흥길 (강릉대학교 식품과학과) ;
- 김진수 (경상대학교 수산가공학과) ;
- 조만기 (동서대학교 산업기술연구센터) ;
- 조덕제 (동서대학교 산업기술연구센터)
- Lee, Eung-Ho (Department of Food Science and Technology, Pukyong National University) ;
- Lee, Jung-Suck (Engineering Research Center, Dongseo University) ;
- Joo, Dong-Sik (Department of Food Science and Technology, Pukyong National University) ;
- Cho, Soon-Yeong (Department of Food Science, Kangnung National University) ;
- Choi, Heung-Gil (Department of Food Science, Kangnung National University) ;
- Kim, Jin-Soo (Department of Marine Food Science and Technology, Gyeongsang National University) ;
- Cho, Man-Gi (Engineering Research Center, Dongseo University) ;
- Cho, Duck-Jae (Engineering Research Center, Dongseo University)
- 발행 : 1997.08.01
초록
염지어의 동결저장시 품질변화를 최소화 하기 위한 연구로써, 2종의 어류(고등어, 조피볼락)를 저온삼투압 탈수법으로 전처리한 다음 동결저장
The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at