Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 32 Issue 6
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- Pages.770-773
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- 1999
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Filter Aid Treatment on the Quality Characteristics of Salt-Fermented Anchovy Sauce
멸치액젓의 품질특성에 미치는 여과조제 처리의 효과
- JO Jin-Ho (Korea Food Research Institute) ;
- DO Jeong-Ryong (Korea Food Research Institute)
- Published : 1999.11.01
Abstract
To obtain the basic data for the improvement of flayer and color in salt-fermented anchovy (Engraulis japonicus) sauce and for the inhibition of non-soluble precipitates formation during storage, experiments were carried out on the changes of chemical properties by treatment with 1, 3, 5 and
멸치액젓제품의 풍미, 색택개선 및 유통중 불용성 침전생성 억제를 위한 기초자료를 얻기 위하여 멸치액젓을 활성탄, 활성백토. 알루미늄옥사이드, 규조토 및 celite의 농도를 달리하여 첨가하고 상온에서 60분간 교반한 후 0.45