Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 5
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- Pages.992-998
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- 1997
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- 0367-6293(pISSN)
Chemical Changes During Desalting of Fish Sauces Using Electrodialyzer
전기투석기를 이용한 액젓의 탈염중 화학적 변화
- Oh, Se-Wook (Korea Food Research Institute) ;
- Nam, Eun-Jung (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute) ;
- Kim, Eun-Mi (Korea Food Research Institute) ;
- Kim, Young-Myoung (Korea Food Research Institute)
- Published : 1997.10.01
Abstract
For the development of kimchi seasoning, fish sauces were desalted using electrodialyzer and some chemical components were analyzed. The salt content of fish sauce was adjusted to 20%, 15%, 10%, 5%, 2% and pH, total nitrogen (TN) content, amino nitrogen (AN) content and
영양적으로 우수하고 저염이면서 기능성 높은 고품위의 김치 전용 액젓을 개발할 목적으로 액젓을 실험용 전기투석기를 이용하여 탈염하였다. 염농도를 20%, 15%, 10%, 5%, 2%로 조정하였으며 pH Total nitrogen, Amino nitrogen,