학술저널
저염 오징어 젓갈의 숙성 중 오징어 먹즙이 물성에 미치는 영향
The Effect of Squid Ink on the Textural Properties of Squid during Low Salt Fermentation
- 한국응용과학기술학회 (구.한국유화학회)
- 한국응용과학기술학회지
- 한국유화학회지 제30권 제3호
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2013.09488 - 493 (6 pages)
- 17
This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at 10℃ or 32 days at 20℃ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.
1. 서 론
2. 실 험
3. 결과 및 고찰
4. 결 론
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