Studies on the Frozen Storage of Ascidian, Halocynthia roretzi

우렁쉥이(Halocynthia roretzi)의 동결저장(凍結貯藏)에 관(關)한 연구(硏究)

  • Park, Choon-Kyu (Department of Food Science and Technology, Yosu National Fisheries University)
  • 박춘규 (여수수산대학교 식품공학과)
  • Published : 1996.12.30


The experiments were carried out to find how the processing of ascidian (Halocynthia roretzi) was affected by the frozen storage. The quality of ascidian which takes the shell-on was changed quickly in the frozen storage. The causes of the change were as follows: 1. the damage caused by the ice crystal in the muscle, 2. a lot of drips after thawing, 3. the discoloration of the muscle after thawing. On the contrary, the quality of ascidian which takes the shell-off was even better in color, texture, yield and drips after 60 days of the frozen storage. But the muscle was blackened after that.