Applied Biological Chemistry
- Volume 36 Issue 1
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- Pages.58-63
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- 1993
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Processing and quality stability of precooked frozen fish foods : (Ⅳ) Quality stability of mackerel based burger during frozen storage
조리냉동식품의 가공 및 저장중 품질안정성 : (Ⅳ) 고등어버어거의 동결저장 안정성
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Ahn, Chang-Bum (Department of Food Science and Nutrition, National Fisheries University of Yeosu) ;
- Joo, Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Chung-Suk (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Son, Kwang-Tae (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이응호 (부산수산대학교 식품공학과) ;
- 김진수 (부산수산대학교 식품공학과) ;
- 안창범 (여수수산대학 식품영양과) ;
- 주동식 (부산수산대학교 식품공학과) ;
- 이정석 (부산수산대학교 식품공학과) ;
- 손광태 (부산수산대학교 식품공학과)
- Published : 1993.02.28
Abstract
In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were
고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각