Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 4
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- Pages.438-446
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Changes by Rigor Mortis of Flounder, Seabream with Different Storage Time and Quality Characteristics of Sushi Making
저장 시간을 달리한 광어, 도미의 사후 경직에 따른 변화와 생선초밥의 품질 특성
- Sung Ki-Hyub (Seoul Plaza Hotel) ;
- Chae Kyung-Yeon (Dept. of Human Life Sciences, Sejong University) ;
- Hong Jin-Sook (Dept. of Culinary & Foodservice Management, Sejong University)
- Published : 2006.08.01
Abstract
The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4