기술사 (Journal of the Korean Professional Engineers Association)
- 제33권5호
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- Pages.77-82
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- 2000
냉동분쇄에 의한 어육의 가공기능성 연구
Studies on the Processing Functional Properities of Fish Meat by Cryogenic Crushing
초록
In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20
키워드