Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.77-81
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- 1997
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- 0367-6293(pISSN)
Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme-Treated Mackerel Meat
다시마와 효소처리 고등어육을 이용한 조미소재의 제조 조건
- Lee, Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- Song, Byung-Kwon (Department of Food Science and Technology, Pukyong National University) ;
- Jeong, In-Hak (Department of Fisheries Resource Development, Kangreung National University) ;
- Hong, Byeong-Il (Department of Food Science and Technology, Pukyong National University) ;
- Jung, Byung-Chun (Department of Food Science and Technology, Pukyong National University) ;
- Lee, Dong-Ho (Department of Food Science and Technology, Pukyong National University)
- 이강호 (부경대학교 식품공학과) ;
- 송병권 (부경대학교 식품공학과) ;
- 정인학 (강릉대학교 수산자원개발학과) ;
- 홍병일 (부경대학교 식품공학과) ;
- 정병천 (부경대학교 식품공학과) ;
- 이동호 (부경대학교 식품공학과)
- Published : 1997.02.01
Abstract
In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at
다시마와 효소 처리한 고등어육으로 조미료 소재를 제조하기 위해 가공조건을 검토한 결과는 다음과 같다. 적절한 자숙고등어육을 얻기위해 papain, bromelain, potease-A의 처리 결과 효소의 첨가농도는 0.03%, 효소처리시간은 90분정도가 적당하였다. 건조에 따른 효소처리 고등어육의 영향은 온도가 높을수록 건조 속도가 빨랐으며, 적절한 건조 조건은