Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 4
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- Pages.335-343
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effects of Processing Conditions on Nutritional Qualities of Seafood -2. Effects of Cryoprotectants on the Protein Qualities of Pollock Surimi-
해양식량자원의 가공조건별 영양적 품질평가 -2. 명태연육 단백질품질에 미치는 냉동변성방지제의 영향-
- RYU Hong-Soo (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- LEE Keun-Woo (Department of Seafood Science and Technology, National Kunsan University) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1994.07.01
Abstract
To determine the optimal level of cryoprotectant on the denaturation of pollock surimi produced in Korea, the relative cryoprotective effects of crystalline sorbitol alone and in combination with sucrose were assessed. Freeze induced protein denaturation was also studied as affected by polyphosphates and maltodextrin during frozen storage at
명태연육 냉동변성을 억제할 수 있는 냉동변성방지제의 적정량을 알아보기 위하여 crystalline sorbitol을 비롯한 세가지의 변성방지제 및 sorbitol/sucrose 혼합제제를 첨가하 여
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