Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 2
- /
- Pages.356-360
- /
- 1999
- /
- 0367-6293(pISSN)
Effects of Propolis Treatment on the Quality of Dried Squid
Propolis 의 처리가 마른 오징어의 품질에 미치는 영향
- Yang, Seung-Yong (Korea Food Research Institute) ;
- Lee, Nam-Hyouck (Korea Food Research Institute) ;
- Hong, Sang-Pill (Korea Food Research Institute) ;
- Bang, Hyun-A (Korea Food Research Institute)
- Published : 1999.04.30
Abstract
Effect of propolis treatment on the quality of dried squid were investigated. Dried squid containing 29% of moisture content were prepared and treated with 0.25% and 0.5% of propolis. Its total microbial count, TBA value and browning degree were assayed during 30 days. Total microbial count of dried squid treated with propolis were
프로폴리스 처리가 마른 오징어의 품질에 미치는 영향을 검토하였다. 수분함량 29% 내외의 마른 오징어를 조제하고 0.25% 및 0.5% propolis를 처리하여 저장 중 총균수, TBA가 및 갈변도를 측정하였다. Propolis 처리 오징어는 총균수에서 저장 30일경