Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 23 Issue 2
- /
- Pages.109-124
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- 1990
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- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Conditions for Rapid Processing of Modified Fish Sauce using Enzymatic Hydrolysis and Improvement of Product Quality 1. Fish Sauce from Mackerel Waste and Its Quality
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 1. 고등어 폐기물을 이용한 어장유의 속성제조 및 품질
- HAN Bong-Ho (Department Food Science and Technology, National Fisheries University of Pusan) ;
-
BAE Tae-Jin
(Department of Food Science and Technology, Yosu National Fisheries college) ;
- CHO Hyun-Duk (Department Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Jong-Chul (Department Food Science and Technology, National Fisheries University of Pusan) ;
-
KIM Byeong-Sam
(Korea Food Research Institute) ;
- CHOI Soo-Il (Department of Food Technology, Dong Myung Junior College)
- 한봉호 (부산수산대학교 공과대학 식품공학과) ;
-
배태진
(여수수산대학 식품공학과) ;
- 조현덕 (부산수산대학교 공과대학 식품공학과) ;
- 김종철 (부산수산대학교 공과대학 식품공학과) ;
-
김병삼
(한국식품개발연구원) ;
- 최수일 (동명전문대학 식품가공과)
- Published : 1990.05.01
Abstract
A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000(
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