Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 19 Issue 2
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- Pages.107-114
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- 1990
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Sutides on the Processing of Frozen Seasoned Mackerel Meat 2. Keeping Quality of Frozen Seasoned Mackerel Meat during Storage
냉동고등어조미육의 가공에 관한연구 2. 냉동고등어조미육의 저장중 품질안정성
Abstract
The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5
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