한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권4호
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- Pages.942-948
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- 2000
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- 0367-6293(pISSN)
젓갈 및 젓갈 대용 부재료가 김치의 숙성 중 아질산염 분해작용에 미치는 영향
Effects of Salted-Fermented Fish Products and Their Alternatives on Nitrite Scavenging Activity of Kimchi During Fermentation
- 박덕천 (부경대학교 식품생명공학부) ;
- 박재홍 (부경대학교 식품생명공학부) ;
- 구연숙 (부경대학교 식품생명공학부) ;
- 한진희 (인천해양과학고등학교) ;
- 변대석 (부경대학교 식품생명공학부) ;
- 김은미 (한국식품개발연구원) ;
-
김영명
(한국식품개발연구원) ;
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김선봉
(부경대학교 식품생명공학부)
- Park, Douck-Choun (Faculty of Food & Biotechnology, Pukyong National University) ;
- Park, Jae-Hong (Faculty of Food & Biotechnology, Pukyong National University) ;
- Gu, Yeun-Suk (Faculty of Food & Biotechnology, Pukyong National University) ;
- Han, Jin-Hee (Inchon Marine Science High School) ;
- Byun, Dae-Seok (Faculty of Food & Biotechnology, Pukyong National University) ;
- Kim, Eun-Mi (Korea Food Research Institute) ;
-
Kim, Young-Myung
(Korea Food Research Institute) ;
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Kim, Seon-Bong
(Faculty of Food & Biotechnology, Pukyong National University)
- 발행 : 2000.08.30
초록
김치제조에 널리 쓰이는 젓갈류 즉, 멸치젓갈(액젓, 저염 액젓, 육젓), 새우젓갈 및 저염 까나리액젓과 젓갈 대용물로서 굴 가수분해물, 명태육 가수분해물 및 청각 추출물을 첨가하여 제조한 김치를
Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at