한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제14권4호
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- Pages.201-211
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- 1981
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
정어리젓 가공에 있어서의 항산화제 처리 효과 및 제품의 정미성분
The Effect of Antioxidants on the Fermented Sardine and Taste Compounds of Product
- 이응호 (부산수산대학 식품공학과) ;
- 조순영 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 전중균 (부산수산대학 식품공학과) ;
- 김세권 (부산수산대학 식품공학과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan) ;
- CHO Soon-Yeong (Department of Food Science and Technology, National Fisheries University of Busan) ;
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Busan) ;
- JEON Joong-Kyun (Department of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Se-Kwon (Department of Food Science and Technology, National Fisheries University of Busan)
- 발행 : 1981.12.01
초록
항산화제처리가 정어리젓 숙성 중의 지질의 산패방지에 미치는 효과 및 정어리젓의 정미성분을 분석하였다. 정어리젓을 실온(
For the effective utilization of sardine, sardinops melanosticta, one of the major coastal fish in Korea, of which annual catch has been increasing from year to year since 1970, it was processed in form of fermented fish paste. The fish were treated with BHA and Teaox-Ⅱ in concentration of
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