Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 20 Issue 1
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- Pages.33-40
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Lipid Oxidative Browning in Dried Fish Meat 1. Oxidation of Fish Oil and Browning
건어육의 지질산화에 의한 갈변에 관한 연구 1. 어육의 산화와 갈변
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Jong-Ho (Department of Food and Nutrition, Gyongsang National University) ;
- Ryu Hong-Soo (Department of Pood and Nutrition, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SONG Sung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이강호 (부산수산대학 식품공학과) ;
- 서재수 (부산수산대학 식품공학과) ;
- 이종호 (경상대학교 식품영양학과) ;
- 류홍수 (부산수산대학 식품영양학과) ;
- 정인학 (부산수산대학 식품공학과) ;
- 송승호 (부산수산대학 식품공학과)
- Published : 1987.01.01
Abstract
This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were
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