Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 2
- /
- Pages.98-104
- /
- 1986
- /
- 0367-6293(pISSN)
Preparation and Keeping Quality of Freeze-Dried Roundnose Flounder Meat Paste
동결건조(凍結乾燥) 물가자미 고기풀의 제조(製造) 및 저장안정성(貯藏安定性)
- Park, Kyung-Hee (Department of Food Science and Technology, Pusan Sanub University) ;
- Shin, Jong-Woo (Department of Food Science and Technology, Pusan Sanub University) ;
- Park, Eun-Kyung (Department of Food Science and Technology, Pusan Sanub University) ;
- Yang, Syng-Taek (Department of Food Science and Technology, Pusan Sanub University)
- Published : 1986.04.01
Abstract
Fish jelly forming ability of freeze-dried roundnose flounder meat paste has been examined . For the qualify test, freeze-dried product was packed in polyethylene bag (0.1 mm thick,
현재(現在) 국내(國內)에서 양산(量産)되고 있는 물가자미의 유효이용방안(有效利用方案)의 일황(一璜)으로 동결건조법으로 어묵형성능(形成能)이 있는 어육분말을 제조하고 저장중(貯裝中)의 품질변화(品質變化)를 실험한 결과는,1.물가자미고기풀의 동결건조제품은 어묵형성능이 좋았다. 2. 폴리에틸렌주머니에 밀봉포장하여 저장하였을 때
Keywords