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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.45 no.1, 2012년, pp.1 - 10
허민수 (경상대학교 식품영양학과) , 박권현 (경상대학교 해양산업연구소) , 신준호 (경상대학교 해양산업연구소) , 이지선 (경상대학교 해양산업연구소) , 염동민 (양산대학교 호텔식품.제과제빵과) , 이동호 (식품의약품안전청 식생활안전과) , 김형준 (식품의약품안전청 식생활안전과) , 김진수 (경상대학교 해양산업연구소)
The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
청어가 분포하는 지역은? | 청어는 우리나라에서 동서해, 일본 북부지역 등에 분포하고 있고, 어획은 주로 11월부터 2월 사이의 겨울철에 유자망(44.4%), 저인망(27. | |
청어의 어획이 이루어지는 시기와 방법은 무엇인가? | 청어는 우리나라에서 동서해, 일본 북부지역 등에 분포하고 있고, 어획은 주로 11월부터 2월 사이의 겨울철에 유자망(44.4%), 저인망(27.1%) 및 정치망(11.5%) 등에 의하여 이루어지며(National Federation of Fisheries Cooperation and Suhyup Publishing Co., 2000), 지역적으로는 포항을 중심으로 하는 경상북도가 55. | |
과메기의 원료인 꽁치와 청어의 건조가공 및 유통 중 발생 가능한 문제점은? | 그러나, 현재 많이 유통되고 있는 꽁치 과메기는 독특한 풍미, 영양 특성 등과 포항시 등을 위시한 지자체들의 홍보 등으로 인하여 그 수요가 포항지역에 한정되지 않고 전국화 되고 있다. 그러나, 꽁치 과메기는 물론이고 청어 과메기의 경우도 대부분이 -10-10℃ 범위에서 15일 이상 자연건조시켜 제조하기 때문에 가공 중 비가 오거나 건조온도가 이들 범위보다 높은 등의 가공 및 유통 중 조건 악화에 의하여 지질산화, biogenic amine의 과다 생성 및 선도 저하와 같은 여러 가지 문제점이 발생할 수 있다(Yoon et al., 2009). |
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