Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 1 Issue 2
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- Pages.87-96
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- 1968
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
A STUDY ON THE RAW MATERIAL OF FISH PASTE USING SHARK MEATS
상어육의 연제품으로서의 원료학적 고찰
- PARK Dong Kun (Fisheries Research & Development Agency) ;
- LEE Sang Kwan (Fisheries Research & Development Agency) ;
- LEE Jae Byung (Fisheries Research & Development Agency)
- Published : 1968.12.01
Abstract
As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than
1967년 7월부터 12월까지 상어육의 연제품 으로서의 원료학적 고찰 및 제품가공실험 결과를 요약하면 다음과 같다. 1) 상어육은 연제품 원료로서 타 어종에 비해 비교적 많은 양의 염용성 단백질을 함유하므로 연제품 원료로서 상당히 우수한 어종이다. 2) 설취에 있어서는 빙초산 농도를
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