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Numerous cycles of freeze-thaw process while drying fish cause changes in physicochemical properties of fish both favorably and unfavorably.Hwangtae is a naturally freeze-thaw dried Alaska pollack during winter and aged for one year under ambient conditions without exposure to direct sun light in Korea.Low temperature below-15℃ at night freeze the fish fresh and sun light during the day supply energy to thaw and evaporate moisture.Stiff breeze with relatively low moisture content accelerates sublimation and evaporation of moisture during day and night.Frozen Alaska Pollaek(AP) was purchased from local market.Free water at the surface of fish was removed by wetting with a cotton cloth.