한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권5호
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- Pages.925-931
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- 1997
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- 0367-6293(pISSN)
냉풍건조에 의한 전갱이 조미 반건품(半乾品)의 제조 및 빙결점 동결 저장 중 품질안정성
Preparation of Seasoned and Semi-dried Horse Mackerel by Cold Air Drying and Quality of Its Product during Partially Frozen Storage
- 양승택 (경성대학교 식품공학과)
- Yang, Seung-Taek (Department of Food Science and Technology, Kyungsung University)
- 발행 : 1997.10.01
초록
전갱이의 조미 반건품을 대량으로 생산하기 위한 기초자료를 얻기 위해, 전갱이를 조미 반건조한 후 나일론+폴리에틸렌+선형 저밀도폴리에틸렌
An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were