한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제15권4호
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- Pages.291-297
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
어육(정어러) 발포건조제품가공에 관한 연구 2. 제품저장중의 품질변화와 저장기간
Dehydration of Foamed Fish(Sardine)-Starch Paste by Microwave Heating 2. Quality Stability and Shelf-life of the Product
- 이강호 (부산수산대학 식품공학과) ;
- 이병호 (부산수산대학 식품공학과) ;
- 송동숙 (부산수산대학 식품공학과) ;
- 유병진 (부산수산대학 식품공학과) ;
- 이병호 (부산수산대학 식품공학과) ;
- 서재수 (부산수산대학 식품공학과) ;
- 제외권 (부산수산대학 식품공학과) ;
- 류홍수 (부산수산대학 식품공학과)
- LEE Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Byeong-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- SONG Dong-Suck (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- You Byeong-Jin (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Byeong-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- JEA YOi-Guan (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- RYU Hong-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1982.11.01
초록
In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and
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