西海岸産 쇠오징어(Sepiella japonica SASAKI)의 效率的인 利用에 關한 硏究 : 非可食部의 利用 및 變色 방지에 關하여 = Studies on the Utilization of Cuttle Fish (Sepiella japonica SASAKI) in the Western Sea

다국어 초록 (Multilingual Abstract)

In this study, the chemical comoposition of cuttle fish was determined. And the effect of sodium sulfite treaeent for browning reactions occurring in the frozen storage was also tested.
1.The content of edible portion was 70%,10% lower than that of squid. And the crude proteins crude ash content of edible portion were lower than that of squid, while the content of inorganic compound was higher.
2.The crude fat content in viscera was 2.89%, was able to use for paint. The inorganic compound of internal shell was higher than that of squid, showing 1393.5mg % while 449.1mg% for squid. And the dried material was ground easily, so it is able to use for feed production.
3.It appeared from the results that M/25 and M/50 sodium sulfite treated samples showed better effect for browing reactions after 30 day storage at -20℃.

목차 (Table of Contents)

• 緖 言
• 材 料 및 實 驗 方 法
• 1.試料 및 貯藏
• 2.實驗方法
• 結 果 및 考 察
• 1.一般化學組成
• 2.尾部의 鮮度
• 3.貯藏期間에 따른 褐□物의 分布變化
• 4.褐變防止를 爲한 sodium sulfite溶液의 處理 效果
• 要 約
• 參 考 文 獻