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KMID : 0380619910230050532
Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.532 ~ p.537
Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation
Á¤Áø¿õ/Jeong, Jin Woong
°­Åë»ï/Á¶ÁøÈ£/ÀÓ»óµ¿/Kang, Tong Sam/Jo, Jin Ho/Jo, Sang Dong Lim
Abstract
Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at -20¡É for 20 days or 40 days, storage temperature of materials were raised to -15¡É or -5¡É, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions (-20¡É¡æ-15C¡æ-20¡É, -20¡É¡æ-10¡É¡æ20¡É, -20¡É¡æ-5¡É¡æ-20¡É) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from -20 ¡É to -15¡É had not caused significant change on it¢¥s quality, but rise up to - 5 ¡É caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from -20¡É to -15¡É of frozen breaded raw shrimp did not cause noticeable changes on it¢¥s quality. But temperature fluctuation from -20¡É to -10¡É or -5¡É caused remarkable changes of it¢¥s quality, according to the increase of fluctuation times and temperatures.
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