- 유럽화살오징어의정장성 및 가공적성에 관한연구 2. 탈피 동결 및 해동조건
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- 박희열,허종화
- ㆍ 간행물명
- 한국영양식량학회지
- ㆍ 권/호정보
- 1990년|19권 2호|pp.175-179 (5 pages)
- ㆍ 발행정보
- 한국식품영양과학회
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- 정기간행물| PDF텍스트
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- 기타
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Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5$0^{circ}C$ for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.