Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 11 Issue 3
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- Pages.21-27
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- 1982
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Non-Enzymatic Browning Reaction of the Dried File-Fish
건조(乾燥) 말쥐치의 비효소적(非酵素的) 갈변(褐變)
- Chun, Soon-Sil (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- Kim, Mu-Nam (Dept. of Food and Nutrition, Busan Women's University) ;
- Lee, Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
- Published : 1982.09.01
Abstract
A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied. The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at
건조(乾燥) 말쥐치를 저장중(貯藏中)의 온도(溫度)와 수분활성(水分活性)을 달리하였을 때의 비효소적갈변(非酵素的褐變)을 반응속도론적(反應速度論的)으로 고찰(考察)한 결과(結果)를 요약(要約)하면 다음과 같다. (1) 비효소적갈변(非酵素的褐變)의 반응속도(反應速度)는 수분활성(水分活性) 0.75에서 가장 높았고, Arrhenius식(式)에서 계산(計算)한 활성화(活性化) 에너지는
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