제조 및 건조조건에 따른 마른멸치의 식품성분과 항산화 특성

• 영문명: Food Component and Antioxidant Characteristics of Dried Anchovies with Processing and Drying Conditions
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 김귀식(Kui Shik KIM) 정복미(Bok Mi JUNG) 안창범(Chang Bum AHN) 박표잠(Pyo Jam PARK) 강동수(Dong Soo KANG)
• 간행물 정보: 『수산과학연구소 논문집』제15권 제1호, 39~44쪽, 전체 6쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2006.09.30

영문 초록

This study was conducted to evaluate the quality of dried anchovies with processing and drying conditions. The nutritional and favorite properties of plain dried anchovies were superior to those of boiled dried anchovies. On the other hand, the lipid properties, food sanitary properties and sensory properties of plain dried anchovies were inferior to boiled dried anchovies. Favorite properties such as a hot water soluble nitrogen content and sensory evaluation on color and appearance of cold air dried anchovies was superior to that of sun dried anchovies and hot air dried anchovies. The nutritional properties of cold air dried anchovies was similar to that of sun dried anchovies, but was superior to that of hot air dried anchovies. Consequently, cold air dried anchovies was recognized as a boiled dried anchovy with the most quality.

목차

Abstract

서론

본론

결론

참고문헌