Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 31 Issue 2
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- Pages.143-148
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- 1998
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Lipid Oxidation in Shellfish under the Different Conditions of Drying
패류의 건조조건에 따른 지질산화
- LEE Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- CHO Tae-Yong (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)
- Published : 1998.03.01
Abstract
This study was carried out in order to investigate oxidative deterioration during dehydration at
홍합, 바지락 등의 건제품은 주로 지질의 산화생성물과 단백질의 상호반응에 의해 변색, 산패취 등의 품질저하를 일으키며 특히 시판 건제품은 상온에서 포장하지 않은 상태로 유통되고 있어 이들 반응에 의한 품질저하가 클 것으로 생각된다. 따라서 본 실험에서는 이들 패류의 열풍 건조온도(