Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 2
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- Pages.361-367
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- 1999
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- 0367-6293(pISSN)
Anti-browning Activities of Green Tea Water Extracts on Seasoned Squid
녹차 물추출물의 조미오징어 갈변억제 효과
- Yang, Seung-Yong (Korea Food Research Institute) ;
- Kim, Dong-Su (Korea Food Research Institute) ;
- Oh, Se-Wook (Korea Food Research Institute) ;
- Bang, Hyun-A (Korea Food Research Institute)
- Published : 1999.04.30
Abstract
It was reported that green tea extract has antioxidant and antimicrobial activities. To improve the quality of seasoned squid, green tea water extract was sprayed on seasoned squid (water content 25%) and water content was adjusted to 27% and 29%. During storage at
항산화작용 및 항균작용이 있다고 알려져 있는 녹차 물추출물을 이용하여 조미오징어의 품질을 개선하기 위하여 분무하여 수분함량을 조정한 후