Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 1
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- Pages.10-19
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Rapid Fermentation of Fish Sauce and Its Kinetics
어장유의 속성발효와 동력학적 고찰
- KIM Byeong-Sam (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- PARK Sang-Min (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- CHOI Soo-Il (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- KIM Chang-Yang (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- HAN Bong-Ho (Department of Pood Science and Technology, National Fisheries University of Pusan)
- 김병삼 (부산수산대학 식품공학과) ;
- 박상민 (부산수산대학 식품공학과) ;
- 최수일 (부산수산대학 식품공학과) ;
- 김장양 (부산수산대학 식품공학과) ;
- 한봉호 (부산수산대학 식품공학과)
- Published : 1986.01.01
Abstract
A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at
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