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Evaluation of the quality of canned seafood with added spice-oil extract
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yoon, H.D. | - |
| dc.contributor.author | Shulgin, Y.P. | - |
| dc.contributor.author | Lazhentseva, L.Y. | - |
| dc.contributor.author | Shulgina, L.V. | - |
| dc.contributor.author | Xie, C. | - |
| dc.contributor.author | Mok, J.S. | - |
| dc.contributor.author | Kim, J.G. | - |
| dc.date.accessioned | 2022-12-26T22:34:49Z | - |
| dc.date.available | 2022-12-26T22:34:49Z | - |
| dc.date.issued | 2015 | - |
| dc.identifier.issn | 2234-1749 | - |
| dc.identifier.issn | 2234-1757 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/18382 | - |
| dc.description.abstract | The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at 115°C. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility. ? 2015 The Korean Society of Fisheries and Aquatic Science. | - |
| dc.format.extent | 5 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | Korean Fisheries Society | - |
| dc.title | Evaluation of the quality of canned seafood with added spice-oil extract | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.doi | 10.5657/FAS.2015.0007 | - |
| dc.identifier.scopusid | 2-s2.0-84926632940 | - |
| dc.identifier.bibliographicCitation | Fisheries and Aquatic Sciences, v.18, no.1, pp 7 - 11 | - |
| dc.citation.title | Fisheries and Aquatic Sciences | - |
| dc.citation.volume | 18 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 7 | - |
| dc.citation.endPage | 11 | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001973975 | - |
| dc.description.isOpenAccess | Y | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | Canned foods | - |
| dc.subject.keywordAuthor | Digestibility | - |
| dc.subject.keywordAuthor | Fatty acids | - |
| dc.subject.keywordAuthor | Heat resistance | - |
| dc.subject.keywordAuthor | Spice-oil extract | - |
| dc.subject.keywordAuthor | Sterilization | - |
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
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