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鮮度維持劑(Ever - Fresh) 處理가 붕장어 학꽁치 및 새우의 鮮度 維持에 미치는 效果
이응호(Eung-Ho Lee),위훈이(Hoon-I Kang),김정근(Jung-Gun Kim),양승택(Syung-Taek Yang),변재형(Jae-Hyeung Pyeun) 한국식품영양과학회 1973 한국식품영양과학회지 Vol.2 No.1
Ever-Fresh(主成分 : kusayate) 處理가 붕장어, 보리새우, 학꽁치, 氷藏中의 鮮度維持에 미치는 效果글 實驗한 結果를 要約하면 다음과 같다.<br/> 1. K値는 붕장어, 학꽁치 및 보리새우의 死後 初期의 新鮮度를 判定하는 좋은 指標가 될 수 있다.<br/> 2. 보리새우의 死後 初期의 鮮度判定에는 VB-N도 좋은 指標가 될 수 있다.<br/> 3. Ever-Fresh 處理는 붕장어, 학꽁치, 보리새우의 氷藏 初期의 鮮度維持에 效果가 있었다.<br/> 4. Ever-Fresh 處理는 보리새우 氷藏 初期의 酸化防止 效果가 있었다. In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated.<br/> The results are as follows:<br/> 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250㎚ could be useful as an index to measure the freshness of fish and shrimp during ice storage.<br/> 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage.<br/> 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage.<br/> 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.