한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제32권5호
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- Pages.568-572
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- 1999
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
게껍질에서 추출한 chitosan 필름의 이용에 관한 연구 2. Chitosan 코팅처리한 토마토의 품질변화
A Study on the Properties and Utilization of Chitosan Coating 2. Changes in the Quality of Tomatoes by Chitosan Coating
- KIM Hyonng-Seub (Department of Food Science and Technology, Pukyong national University) ;
- SON Byung-Yil (Sea Food & Marine Bioresources Development Center, Pukyong National University) ;
- PARK Seong-Min (Department of Food Science and Technology, Pukyong national University) ;
- LEE Keun-Tai (Department of Food Science and Technology, Pukyong national University)
- 발행 : 1999.09.01
초록
제조한 chitosan용액을 이용하여 토마토를 코팅처리하여 저장기간에 따른 중량, pectin함량 및 침입강도, 유리당, 유리산 및 pH등의 변화를 조사한 결과는 다음과 같다.
Coating with chitosan (