한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권5호
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- Pages.1051-1057
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- 2000
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- 0367-6293(pISSN)
저염 새우젓 제조를 위한 최적 숙성직전의 감마선 조사시 화학적 품질변화
Changes of Chemical Properties in Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation immediately before Optimum Fermentation
- 이경행 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 안현주 (고려대학교 생명공학원) ;
- 이철호 (고려대학교 생명공학원) ;
- 김영지 (영남이공대학 식품영양학과) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
- Lee, Kyong-Haeng (Team for Radiation Food Science & Biotechnology, Korea Atonic Energy Research Institute) ;
- Ahn, Hyun-Joo (Graduate School of Biotechnology, Korea University) ;
- Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University) ;
- Kim, Yeung-Ji (Department of Food Science & Nutrition, Yeungnam College of Science and Technology) ;
- Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atonic Energy Research Institute)
- 발행 : 2000.10.31
초록
관능적 품질이 우수하고 저장성을 향상시킨 저염 새우젓 개발을 위해 감마선 조사기술을 이용하였다. 식염농도를 15% 및 20%로 조절한 새우젓을 제조하여
Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at