Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 26 Issue 4
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- Pages.330-339
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Utilization of Ascidian, Halocynthia roretzi -6. Processing and Quality Evaluation of Fermented Ascidian(II)-
우렁쉥이 이용에 관한 연구 -6. 우렁쉥이 젓갈의 제조 및 품질평가(II)-
- LEE Kang-Ho (Department Food Science and Technology, National Fisheries University of Pusan) ;
- CHO Ho-Sung (Department Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Dong-Ho (Department Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Min-Gi (Department Food Science and Technology, National Fisheries University of Pusan) ;
- CHO Young-Je (Department Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food and Nutrition, Koshin University) ;
- KIM Dong-Soo (Korea Food Research Institute)
- 이강호 (부산수산대학교 식품공학과) ;
- 조호성 (부산수산대학교 식품공학과) ;
- 이동호 (부산수산대학교 식품공학과) ;
- 김민기 (부산수산대학교 식품공학과) ;
- 조영제 (부산수산대학교 식품공학과) ;
- 서재수 (고신대학 식품영양학과) ;
- 김동수 (한국식품개발연구원)
- Published : 1993.07.01
Abstract
To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at
향미의 손상과 변색 등 가공적성상의 결함을 극복한 가공품의 개발이 아직 없는 우렁쉥이 이용을 위하여, 우렁쉥이 젓갈에 대한 고유한 색과 풍미를 안정화할 수 있는 식염농도, 숙성온도 및 첨가효소의 영향 등 숙성조건의 최적화를 검토하였다. 1. Bromelain, papain, ficin을 사용하여 아미노질소, 관능적 품질평가 등으로 그 영향을 검토한 결과
Keywords