Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 30 Issue 5
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- Pages.708-713
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Lipid Oxidation in Roasted Fish Meat 1. Rancidity in Roasted and/or Reheated Dark Muscled Fish
어육의 배소에 의한 지질산화에 관한 연구 I. 적색육어의 배소 및 재가열에 의한 지질의 산패
- LEE Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- CHO Ho-Sung (Department of Food Science and Technology, Pukyong National University) ;
- LEE Jong-Ho (Department of Food Science and Nutrient, Gyeongsang National University) ;
- SHIM Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
- HA Yeoung-Lae (Department of Agricultural Chemistry, Gyeongsang National University)
- Published : 1997.09.01
Abstract
Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were
어류의 배소 산화에 대한 체계적인 기초자료를 얻기위해 적색육어인 고등어와 꽁치를 온도와 시간을 달리하여 배소한 것과 배소한 시료를 저온