Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 1
- /
- Pages.9-15
- /
- 2000
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Changes of Components in Salt-Fermented Anchovy, Engraulis Japonicus Sauce during Fermentation
숙성기간에 따른 멸치액젓의 성분변화
- CHO Young Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- IM Yeong Sun (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- PARK Hee Yeol (National Fisher Products Inspection Station) ;
- CHOI Young Joon (Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University)
- Published : 2000.01.01
Abstract
To investigate changes of components in salt-fermented anchovy, Engraulis japonims sauce during fermentation, various chemical properties were examined at
재래식방법으로 멸치액젓 숙성 중에 성분변화를 실험하기 위하여 동부산수협의 숙성탱크로부터
Keywords
- anchovy sauce;
- Englaulis japonicus;
- fermentation;
- hydrolytic degree;
- ATP related compounds;
- total and amino nitrogen;
- free amino acids