Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 21 Issue 3
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- Pages.169-176
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- 1988
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Evaluation and Shelf-life of Dried Squid
마른 오징어의 품질평가 및 보존기간
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YOU Byeong-Jin
(Department of Food Science, Kangreung National University) ;
- LEE Kang-Ho (Department of Food Science, Kangreung National University)
- Published : 1988.09.01
Abstract
In order to obtain the objective indices which can assess the quality and the shelf-life of dried squid, nonenzymatic browning, carbonyl value, trimethyl amine (TMA) and trimethyl amine oxide (TMAO) decrease and panel test were determined in dried squid at various water activity levels. When the data of nonenzymatic browning fit a zero order equation,
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