한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권6호
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- Pages.652-655
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
시판 연제품류의 Shelf-life예측에 관한 연구 1. 시판 연제품의 품질특성
Studies on the Predition of Shelf-Life of Commercial Fish Paste Products 1. Quality Characteristics of Commercial Fish Paste Products
- YOON Seong-Suk (Dept. of Food and Nutrition, Changwon National University) ;
- CHO Woo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
- CHUNG Yeon-Jung (Dept. of Food and Nutrition, Changwon National University) ;
- CHA Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
- 발행 : 2001.11.01
초록
본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각
In order to establish quality indices of commercial fish paste products, the contents of starch in fried fish meat pastes, crab meat analogs and steamed kamaboko were investigated, and significant correlation between starch and texture was also evaluated. from the results, the starch contents in fried fish meat pastes, crab meat analogs and steamed kamaboko were
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