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Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
저자
Li Luo, 김민주, 박지현, 양희득, 고영림, 정명섭, 문보경
학술지명
Applied Biological Chemistry
출판/발행연도
2019
주제
요약
본 연구는 어류 가공품인 어묵과 꽃게의 과불화화합물 함량을 다양한 조리 방법을 통해 감소시키는 효과를 평가했습니다. 끓임 조리법은 어묵 내 총 과불화화합물을 최대 45.9%까지 감소시켰으며, 꽃게의 경우 담금, 찜, 끓임 조리가 각각 65.7%, 17.6%, 13.3%의 과불화화합물을 감소시켰습니다.
학술지 영향력
[Applied Biological Chemistry]
- CiteScore
- 4.7
- ES
- 0.00137
- JCI
- 0.53
- JCR
- 2.7
- KCI
- 0.22
- SJR
- 0.570
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