Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 22 Issue 3
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- Pages.115-120
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- 1989
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Changes in Physicochemical and Rheological Properties of Fish Meat Paste during Repeated Freezing and Thawing Process
냉동고기풀의 동결-해동 반복에 의한 물리$\cdot$ 화학적 성질 및 물성변화
- CHOI Hyeon-Mee (Department of Food and Nutrition, Pusan Women's University) ;
- KIM Mu-Nam (Department of Food and Nutrition, Pusan Women's University) ;
- CHUN Soon-Sil (Department of Food and Nutrition, Pusan Women's University) ;
- LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1989.06.01
Abstract
Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein,
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