패류의 동결에 관한 연구 : 1. 소라의 동결 = Studies on Freezing of Shellfish

다국어 초록 (Multilingual Abstract)

To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied.
It was noticed that the pH of all frozen products (-10℃ and -35℃) were not changed markedly.
Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage.
The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials.
It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods.
The color differences, expressed as L value mere reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

목차 (Table of Contents)

• 서언 = 48
• 재료 및 방법 = 48
• 결과 및 고찰 = 49
• 요약 = 50
• <참고문헌> = 51