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RISS 인기검색어
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- 저자 : 이근우(Lee Guen-woo) (검색결과 3 건)
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이근우(Lee Guen-woo),김건배(Kim Geon-bae) 군산대학교 수산과학연구소 1985 水産科學硏究 Vol.- No.1
The lethal rate F, Z and D value for the boiled can of Neverita didyma are examined through the experiment, and the lethality F0 is calculated and compared each other. Two equation lines are shown in the heat penetration curve so that it is necessary to plot the cooling curve for this canning products. Most cans detected the bacteria are judged to be the spoilaged can generated gas in the incubation test, and the sulfide spoilage phenomenon is also occurred among the most cans. Average F and Z value are appeared to be 16.5 and 18.0 the bacteria in the N. didyma boiled can is completely sterilized under the condition of 250°F for 16.5 minutes.
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장수현(Jang Soo-hyun),이근우(Lee Guen-woo) 군산대학교 수산과학연구소 1987 水産科學硏究 Vol.- No.3
The number of entrococci and the species formed the entrococcal flora were checked in the-frozen fjshes such as cuttle fish, buffo, shrimp. tunna and snow crab. The contamination degree by entrococci was lower in the snow crab than in other samples. S. faecalis subsp. liquefaciens, S. durans accounted for a large percentage in the entrococcal flora and S. faecium was little. Relatively, the species of entrococci was accurately identified by only " MSAG" test.
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마른멸치의 包裝材料別 水分活性에 의한 Shelf life 測定
金範淑,李根雨 군산대학교 1984 群山水産專門大學 硏究報告 Vol.18 No.3
The shelf life of boiled-dried anchovy with response to the water activity was estimated to evalute the storage term associated with the package materials, under the accelerated conditions: 40± 2℃, 90± 2% R.H., and the annual average of circulating condition of market in Korea: 12.0℃, 69.0% R.H.. The main results obtained from the study are as follows: 1) The monolayer moisture content of boiled-dried anchovy was 8.1% (Aw 0.10), the critical equilibrium moisture content of shelf life by the panel test was 21.2% (Aw 0.56), and critical amount of absorption moisture of shelf life was 6.0%. 2) Judging from the experimental conditions, the estimation of shelf life with respect to the package materials were in kraft paper/polyethylene 6.5 and 72.5 days, polypropylene 4.5 and 52.1 days, tin foil paper 2.0 and 23.1 days, polyethylene 1.7 and 19.7 days, kraft paper 0.5 and 5.8 dyas, kraft paper (original paper) 0.4 and 4.6 days. In the above results, the first and second figures mean under the accelerated condition and circulating condition of domestic markets respectively. 3) The shelf life of the boiled-dried anchovy packed by the kraft paper (original paper) under the adjusting condition to the summer season was 1.2 days, whereas it was 1061.1 days under the adjusting condition to the winter season and packed by the kraft paper/polyethylene laminated. Therefore, it may be said that the package material is very important element on the managements of products quality and circulation.
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