한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제33권1호
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- Pages.78-83
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- 2001
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- 0367-6293(pISSN)
Bromelain 첨가에 따른 골뱅이 내장 젓갈의 특성
Characteristics of Whelk Internal Organ Jeotgal with the Addition of Bromelain
- 오정훈 (경남대학교 생명과학부 식품생물공학) ;
- 이경은 (경남대학교 생명과학부 식품생물공학) ;
- 김정목 (국립목포대학교 식품공학과) ;
- 이승철 (경남대학교 생명과학부 식품생물공학)
- Oh, Jeong-Hoon (Department of Food Science and Biotechnology, Kyungnam University) ;
- Lee, Kyung-Eun (Department of Food Science and Biotechnology, Kyungnam University) ;
- Kim, Jeong-Mok (Department of Food Engineering, Mokpo National University) ;
- Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
- 발행 : 2001.02.28
초록
골뱅이의 가공 부산물인 내장의 효율적인 이용을 위하여 단백질 가수분해효소인 bromelain을 첨가하여 젓갈을 제조하였다. 골뱅이의 내장을 마쇄하여 염농도를 10, 15, 25%로 달리하며 bromelain을 각각 0, 0.01, 0.1, 0.5% 첨가하여
To use the by-products of whelk processing, whelk internal organ with the addition of bromelain were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at different salt concentrations of 10, 15 and 20% with various bromelain contents 0, 0.01, 0.1 and 0.5%. The samples were stored at