한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제30권5호
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- Pages.708-713
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
어육의 배소에 의한 지질산화에 관한 연구 I. 적색육어의 배소 및 재가열에 의한 지질의 산패
Lipid Oxidation in Roasted Fish Meat 1. Rancidity in Roasted and/or Reheated Dark Muscled Fish
- LEE Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- CHO Ho-Sung (Department of Food Science and Technology, Pukyong National University) ;
- LEE Jong-Ho (Department of Food Science and Nutrient, Gyeongsang National University) ;
- SHIM Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
- HA Yeoung-Lae (Department of Agricultural Chemistry, Gyeongsang National University)
- 발행 : 1997.09.01
초록
어류의 배소 산화에 대한 체계적인 기초자료를 얻기위해 적색육어인 고등어와 꽁치를 온도와 시간을 달리하여 배소한 것과 배소한 시료를 저온
Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were