Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 5
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- Pages.532-537
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- 1991
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- 0367-6293(pISSN)
Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation
빵가루 입힌 냉동새우의 동결저장중 온도변동에 의한 품질변화
-
Jeong, Jin-Woong
(Korea Food Research Institute) ;
-
Jo, Jin-Ho
(Korea Food Research Institute) ;
-
Lim, Sang-Dong
(Korea Food Research Institute) ;
- Kang, Tong-Sam (Korea Food Research Institute)
- Published : 1991.10.01
Abstract
Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at
빵가루 입힌 냉동새우에 있어서 동결저장중 온도변동이 품질에 미치는 영향을 휘발성염기질소, pH, 염용성 단백질 용출량, TBA값과 미생물학적 변화에 의해 조사하였다. 저장온도를