Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 4
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- Pages.474-478
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- 2001
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- 0367-6293(pISSN)
Effect of Transglutaminase on the Rheological Properties of Fried Surimi Gel
Transglutaminase 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향
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Lee, Young-Seung
(R & D Team, Daerim Corporation) ;
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Jeong, Yoon-Hwa
(Department of Food Science and Nutrition, Dankook University) ;
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Yoo, Byoung-Seung
(Department of Food Science and Technology, Dongguk University)
- Published : 2001.08.01
Abstract
Transglutaminase(TGase) 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향이 평가되었다. 최적의 TGase 함량과 setting시간은 저온