메뉴 건너뛰기
.. 내서재 .. 알림
소속 기관/학교 인증
인증하면 논문, 학술자료 등을  무료로 열람할 수 있어요.
한국대학교, 누리자동차, 시립도서관 등 나의 기관을 확인해보세요
(국내 대학 90% 이상 구독 중)
로그인 회원가입 고객센터 ENG
주제분류

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
공경석 (동명대학교) 이남걸 (동명대학교) 김재돌 (동명대학교)
저널정보
한국동력기계공학회 동력시스템공학회지 한국동력기계공학회지 제23권 제5호
발행연도
2019.10
수록면
66 - 74 (9page)
DOI
10.9726/kspse.2019.23.5.066

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
🏆
연구결과
AI에게 요청하기
추천
검색
질문

초록· 키워드

오류제보하기
This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore through physical analysis method in seawater slurry ice (SS), sea water cube ice (SC), tap water slurry ice (TS) and tap water cube ice (TC). In the rigor index change, TC was 19.8%, TS was 15.5%, SC was 10.4%, and SS was 5.2%. It took nine hours in TC, 15 hours in TS, 21 hours in SC, and 24 hours in SS to reach full rigor index. From these results, it was confirmed that the post rigid time of the mackerel in the seawater slurry ice phase was much slower. As a result of observing the weight change of the sample over time, TC tended to increase from the minimum of 214 g to the maximum of 234 g with storage time. TS changed from 217 g minimum to 229 g maximum. The SC changed from the lowest at 219 g to the highest at 229 g and the SS changed from the lowest at 215 g to the highest at 229 g. The greatest post-weight change occurred during cold storage by TC. As an indicator of freshness, mackerel"s epidermis was maintained well for a certain period of time regardless of the storage method. The color data shows that slurry ice is more favorable on freshness surface than cubic ice, and sea water ice is more favorable for freshness and color change than tap water ice.

목차

Abstract
1. 서론
2. 실험 및 방법
3. 실험 결과 및 고찰
4. 결론
References

참고문헌 (11)

참고문헌 신청

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!

이 논문의 저자 정보

이 논문과 함께 이용한 논문

최근 본 자료

전체보기

댓글(0)

0

UCI(KEPA) : I410-ECN-0101-2019-550-001309982