Drying of Alaska Pollack in Controlled Conditions to Identify Major Factors for Textural Properties of Hwangtae
![]() ![]() |
Ha, Ju-Yeoup
(Center of Smart Foods and Drugs, Inje University)
Lee, Sang-Hyun (Center of Smart Foods and Drugs, Inje University) Jung, Kyung-Jin (Center of Smart Foods and Drugs, Inje University) Jo, Young-Duk (School of Food and Life Science, Inje University) Kim, Jae-Cherl (Center of Smart Foods and Drugs, Inje University) |
1 | Constantino HR, Pikal MJ. 2004. Lyophilization of Biopharmaceuticals.AAPS PRESS, Arlington, TX, USA. Preface xi. |
2 | AOAC. 1995. Official Method of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 945.39. |
3 | Mackie IM. 1993. The effects of freezing on flesh proteins. Food Rev Int 9: 575-610. DOI |
4 | Arai K, Takashi R. 1973. Studies on muscular proteins of fish XI. Effect of freezing on denaturation of actomyosin ATPase from carp muscle. Bull J ap Soc Sci Fish 39: 533-541. DOI |
5 | Jose AR, Martha OM, Everett B. 2000. Fish myosin aggregation as affected by freezing and initial physical state. J Food Chem Toxicol 65: 556-560. |
6 | Salaman RN, Burton WG, Hawkes JG. 1985. The history and social influence of potato. Cambridge University Press, Cambridge, UK. p 40-41. |
7 | Kim JH, Choi HS, Lee SH, Hong JH, Kim JC. 2007. Comparative analysis of the physicochemical properties of sun-dried and natural cyclic freeze-thaw dried Alaska pollack. Food Sci Biotechnol 16: 520-525. 과학기술학회마을 |
8 | Choi HS, Kim JH, Kim JC. 2007. Effects of different drying methods on fatty acids, free amino acids, and browning of dried Alaska pollack. J Korean Soc Food Sci Nutr 36: 1182-1187. 과학기술학회마을 DOI |
9 | Oh KS. 1994. Changes in lipid components of pollack during sun-drying. Korean J Food Sci Technol 26: 123-126. 과학기술학회마을 |
![]() |