Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 16 Issue 2
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- Pages.133-139
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Processing of Low Salt Fermented Sea Foods 1, Processing Conditions of Low Salt Fermented Sardine
저염수산발효식품의 가공에 관한 연구 1. 저염정어리젓의 가공조건
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Jong-Soo (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1983.04.01
Abstract
As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or
정어리를 효율적으로 이용하기 위한 하나의 방안으로서, 식염농도가 낮은 정어리젓의 가공조건을 설정하고자 젖산, sorbitol, glycerin, 에틸알코올을 첨가하여 숙성 중의 pH, 휘발성염기질소 등의 변화를 관능검사와 더불어 실험한 결과 정어리젓의 최적가공조건은 정어리육에 대하여 젓산
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