Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 5
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- Pages.1128-1134
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- 2000
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- 0367-6293(pISSN)
Quality Properties of gamma irradiated Kwamegi(semi-dried Cololabis seira)
감마선 조사된 꽁치과메기(semi-dried Cololabis seira)의 품질특성
- Kim, Duk-Jin (Department of Food Engineering, Taegu University) ;
- Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Cho, Kyung-Hwan (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Yook, Hong-Sun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
- 김덕진 (대구대학교 식품공학과) ;
- 이주운 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
- 조경환 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
- 육홍선 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀)
- Published : 2000.10.31
Abstract
This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at
본 연구는 해풍에서 반건조된 꽁치(Cololabis seira)로 만든 과메기에 대한 감마선 조사에 의한 품질 특성을 평가하기 위해 수행되었다. 과메기의 가식부위를 준비하여, 진공포장하고, 3과 5 kGy에서 각각 감마선을 조사한 후