Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 4
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- Pages.536-541
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- 1989
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- 0367-6293(pISSN)
Frozen Storage Stability of the Frozen Seasoned Anchovy Meat Products
멸치를 이용한 식품가공용 중간소재의 동결저장안정성
- Park, Hee-Yeol (National Fisheries Technical Training Centre) ;
- Oh, Kwang-Soo (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Lee, Eung-Ho (Dept. of Food Science & Technology, National Fisheries University of Pusan)
- Published : 1989.08.01
Abstract
In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at
냉동멸치조미육제품의 저장안정성을 살피보기 위해 본 시제품을 동결저장하면서 저장 중 품질안정성에 대하여 실험하였다. 동결저장 중 멸치조미육제품의 pH 및 휘발성염기질소량은 점차 약간씩 증가하는 반면, 생균수는