Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 18 Issue 1
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- Pages.44-51
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Fish Jelly Forming Ability of Frozen and Ice Stored Common Carp and Conger Eel
동결저장 및 빙장한 잉어 및 붕장어의 어묵원료적성
- YANG Syng-Taek (Department of Brood Science and Nutrition, Pusan Sanud University) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1985.01.01
Abstract
The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at
빙장 및 동결저장한 잉어와 붕장어의 어묵 가공원료로서의 적성에 대하여 실험한 것을 요약하면 다음과 같다. 1. K값, VBN, 생균수, pH및 관능검사 결과로 미루어 보아 어묵가공원료로서의 빙장한계는 잉어인 경우 약 16일이었고 붕장어는 약 13 일이었다. 또한
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