한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제33권3호
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- Pages.179-183
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
대멸치의 건조 및 저장 중 ATP 관련화합물의 변화
Changes of ATP Related Compounds of Large Anchovy During Drying and Storage
- 조영제 (부경대학교 식품생명공학부) ;
- 김태진 (국립수산진흥원) ;
- 심길보 (부경대학교 식품생명공학부) ;
- 이호수 (부경대학교 식품생명공학부) ;
- 이남걸 (동명대학 식품가공과) ;
- 최영준 (경상대학교 해양생물이용학부)
- CHO Young-Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
- KIM Tae-Jin (Sanitation and Processing Research Division, National Fisheries R & D Institute) ;
- SHIM Kil-Bo (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
- LEE Ho-Su (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
- LEE Nahm-Gul (Department of Food Science and Technology, DongMyong College) ;
- CHOI Young-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National Univ.)
- 발행 : 2000.05.01
초록
원료 멸치의 ATP 관련화합물의 총량은
This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was