Quality Stability of Emulsion Curd Containing Squid Viscera Oil-added Fish Burger during Frozen Storage

Kim, Jin-Soo; Yeum, Dong-Min; Ha, Jin-Hwan

doi:10.13050/foodengprog.1999.3.2.117

Food Eng. Prog. 1999; 3(2):117-122

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.117

Article

오징어 내장유 합유 유화뮬 첨가 어육버거의 동겹저장 중 품질안정성

김진수¹^,^*, 염동민², 하진환³

Quality Stability of Emulsion Curd Containing Squid Viscera Oil-added Fish Burger during Frozen Storage

Jin-Soo Kim¹^,^*, Dong-Min Yeum², Jin-Hwan Ha³

Author Information & Copyright ▼

¹경상대학교 수산가공학과 해양산업연구소

²양산대학 식품가공과

³제주대학교 식품공학과

¹Department of Marine Food Science and Technology, and Institute of Marine Industry, Gyeongsang National University

²Department of Food Science and Technology, Yangsan College

³Department of Food Science and Technology, Cheju National University

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

ⓒ Copyright 1999 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: May 31, 1999