Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 23 Issue 5
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- Pages.361-372
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- 1990
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Conditions for Rapid Processing of Modified Fish Sauce using Enzymatic Hrdrolysis and Improvement of Product Quality 3. Fish Sauce from Whole Sardine and Its Quality.
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 3. 정어리 전어체를 이용한 어장유의 속성제조 및 품질
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BAE Tae-Jin
(Department of Food science and Technology, Yosu National Fisheries College) ;
- HAN Bong-Ho (Department of Food science and Technology, National Fisheries university of Pusan) ;
- CHO Hyun-Duk (Department of Food science and Technology, National Fisheries university of Pusan) ;
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KIM Byeong-Sam
(Korea Food Research Institute) ;
- LEE Hyun-Suk (Han-Sung Enterprise Co. Ltd.)
-
배태진
(여수수산대학 식품공학과) ;
- 한봉호 (부산수산대학교 공과대학 식품공학과) ;
- 조현덕 (부산수산대학교 공과대학 식품공학과) ;
-
김병삼
(한국식품개발연구원) ;
- 이현숙 ((주)한성기업)
- Published : 1990.11.01
Abstract
Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000(
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