Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 26 Issue 3
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- Pages.230-234
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Thermally Induced Gelation of Alaska pollack Meat Paste -2. The states of water in meat paste by gelation-
가열에 의한 명태 연육의 Gel화에 관한 연구 -2. Gel화에 따른 연육내의 물의 거동-
- JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Seong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1993.05.01
Abstract
In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, the states of water in gel from meat paste were studied using differential scanning calorimetry(DSC) and thermogravimetry(TG). In the differential scanning calorimetry, the calorimetric curves of gels were characterized by single peak through the evaporation of water. Each curve was divided into two divisions below and above
어육연제품의 제조시 가열에 의한 gel화 및 물성을 연구하기 위하여 differential scanning calorimetry(DSC)와 thermal gravimetric analyzer(TGA)에 의한 gel중의 물의 거동에 대해서 관찰한 결과를 요약하면 다음과 같다. DSC에 의한 물의 거동을 살펴본 결과,
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