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KMID : 0380619900220020168
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.168 ~ p.171
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Fluoride Migration of Frozen Antarctic Krill According to Thawing Methods
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김영호/Kim, Young Ho
김길환/윤혜현/김동만/Kim, Kil Hwan/Yoon, Hye Hyun/Kim, Dong Man
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Abstract
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This study was purposed to elucidate the migration phenomenon of fluoride from the chitinous sections into the muscle flesh of the frozen krill during thawing. The fluoride content ratio between chitinous sections and muscle flesh in the frozen krill was 94.8:5.2. Among the several thawing methods used, migration velocity of fluoride was the highest in the krill thawed with microwave and the lowest in the krill thawed at low temperature (4℃). The migrated amount of fluoride after thawing was various depended upon the thawing methods, and the increased amount during thawing was 2-5 times higher than initial amount before thawing.
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