지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.1
- 발행연도
- 2016.3
- 수록면
- 44 - 51 (8page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution (2∼4℃) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (25)
참고문헌 신청
Fang XB, Sun HY, Huang BY, Yuan GF. 2013. Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. J Food Agric Environ 11: 105-109.
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. 2009. Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Sci Technol 42: 664-671.
Gonçalves AA, Ribeiro JLD. 2008. Do phosphates improve the seafood quality? Reality and legislation. Pan-Am J Aquat Sci 3: 237-247.
Sallam KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18: 566-575.
Kilinc B, Cakli S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem 88: 275-280.
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. 2009. Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Sci Technol 42: 664-671.
Gonçalves AA, Ribeiro JLD. 2008. Do phosphates improve the seafood quality? Reality and legislation. Pan-Am J Aquat Sci 3: 237-247.
Sallam KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18: 566-575.
Kilinc B, Cakli S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem 88: 275-280.
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UCI(KEPA) : I410-ECN-0101-2016-594-002777600