한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권2호
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- Pages.131-142
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
속성 멸치간장 엑기스분의 저장 안정성 및 정미성분
Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce
- 이응호 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 김진수 (부산수산대학 식품공학과) ;
- 이강희 (부산수산대학 식품공학과) ;
- 김명찬 (부산수산대학 식품공학과) ;
- 정부길 (부산수산대학 식품공학과) ;
- 박희열 (국립수산기술훈련소)
- Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Ahn, Chang-Bum (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jin-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Kang-Hee (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Myung-Chan (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Chung, Bu-Kil (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Park, Hee-Yeol (National Fisheries Technical Traning Center)
- 발행 : 1989.06.30
초록
멸치를 보다 효율적으로 식용으로 이용하기 위해 속성멸치간장엑스분을 제조하여 저장중 품질안정성 및 맛성분의 변화에 대해 검토하였다. 통째로 마쇄한 멸치육에 대해 제품(C)는 물 50%(w/w)를, 제품(A)는 코오지 10%(w/w)와 물 50%(w/w)를, 제품(B)는 제품(A)의 조성에 분리 대두단백질5%(w/w)를 첨가하여 제조한 멸치간장 엑스분의 제조 직후 pH, 적정산도 및 아미노질소는 제품(A)., (B)가 각각
As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at
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