Quality Stability of Emulsion Curd-added Surimi Gel from Fish with a Red Muscle During Storage

Kim, Jin-Soo; Choi, Jong-Duck; Yeum, Dong-Min

doi:10.13050/foodengprog.1998.2.2.102

Food Eng. Prog. 1998; 2(2):102-107

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.102

Article

유화물 첨가 적색육어류 연제품의 저장 중 품질안정성

김진수¹^,^*, 최종덕¹, 염동민²

Quality Stability of Emulsion Curd-added Surimi Gel from Fish with a Red Muscle During Storage

Jin-Soo Kim¹^,^*, Jong-Duck Choi¹, Dong-Min Yeum²

Author Information & Copyright ▼

¹경상대학교 수산가공학과·해양산업연구소

²양산대학 식품가공과

¹Department of Marine Food Science and Technology and Institute of Marine Industry, Gyeongsang National University, Tongyeong 650-760, Korea

²Deparment of Food Science and Technology, Yangsan College, Yangsan 628-040, Korea

^*Corresponding author: Jin-Soo Kim, Department of Marine Food Science and Technology Gyeongsang National University, Tongyeong 650-160, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1998