Applied Biological Chemistry
- Volume 33 Issue 4
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- Pages.330-336
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- 1990
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. -3. Processing of low salt fermented anchovy with proteolytic bacteria and quality stability during storage-
미생물을 이용한 저식염 멸치젓의 속성발효에 관한 연구 -3. 단백질분해세균을 이용한 저식염 멸치젓의 제조 및 저장중의 품질 안정성-
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Cha, Yong-Jun
(Department of Chemistry, Changwon National University) ;
- Lee, Kang-Hee (Department of Chemistry, Changwon National University) ;
- Lee, Eung-Ho (Department of Food Science & Technology, National University of Pusan) ;
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Kim, Jin-Soo
(Department of Food Science & Technology, National University of Pusan) ;
- Joo, Dong-Sik (Department of Food Science & Technology, National University of Pusan)
- Published : 1990.12.30
Abstract
In order to Process rapid fermented anchovy with low salt contents, processing condition of rapid fermented anchovy by proteolytic bacteria, and its chemical composition and quality stability during storage were examined. Culture was performed(pH 7.0,
젓갈에서 분리한 단백질분해균을 이용하여 속성 저식염 멸치젓의 제조조건과 저장중의 품질 안정성에 대하여 실험한 결과 저식염 멸치젓의 제조조건은 생멸치 100g에 대해 식염 1%, B. licheniformis p-5균 배양액 20m1(