한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권5호
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- Pages.703-707
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- 1995
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- 0367-6293(pISSN)
주성분분석을 이용한 식품의 저장중 품질변화 평가
Application of Principal Component Analysis to Shelf-Life Determination of Processed Food
- 김정환 (서울보건전문대학 전통조리과) ;
- 윤상기 (제일제당(주) 건강식품연구소) ;
- 최준봉 (제일제당(주) 건강식품연구소) ;
- 김재철 (제일제당(주) 건강식품연구소) ;
- 공운영 (제일제당(주) 건강식품연구소)
- Kim, Jung-Hoan (Department of Traditional Cuisine, Seoul Health Junior College) ;
- Yoon, Sang-Gi (Foods R&D center, Cheil Foods and chemicals Inc.) ;
- Choi, Jun-Bong (Foods R&D center, Cheil Foods and chemicals Inc.) ;
- Kim, Jae-Cherl (Foods R&D center, Cheil Foods and chemicals Inc.) ;
- Kong, Un-Young (Foods R&D center, Cheil Foods and chemicals Inc.)
- 발행 : 1995.10.31
초록
조리가공후 열처리하여 미생물학적 변패의 가능성을 배제한 식품의 저장중 일어나는 이화학적, 관능적 변화를 주성분분석을 이용하여 품질저하를 평가하였다. 제조된 식품을 20, 30 및
Shelf-life dating of cooked and heat sterilized food was carried out with the use of principal component analysis (PCA). Changes in color, pH, acidity and sensory properties were measured and analyzed during storage at 20, 30 and