속성까나리 액젓 제조 및 저장성

• 영문명: Preparation of rapid northern sand lance sauce and its storage stability
• 발행기관: 고려대학교 보건과학연구소
• 저자명: 강창수(ChangSu Kang) 서형주(HyungJoo Suh) 김경임(KyungIm Kim)
• 간행물 정보: 『보건과학논집』保健科學論集 Vol.30 No.2, 67~75쪽, 전체 9쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 2004.12.01

영문 초록

  Northern sand lance is a nutrient source as well as seasoning material since it contains all essential amino acids and essential fatty acids. The objective of this study was to optimize production condition of seasoning. from northern sand lance for rapid northern sand lance sauce. The results were summarized as follows; The optimum hydrolysis condition of chopped northern sand lance was 50℃, 6hr. The pH of maximum activity was 8.0 for autolysis condition and 7.0 for koji addition. The concentration of salt addition of rapid northern sand lance sauce was 15%. The condition of isolated soybean protein addition was 5% of chopped northern sand lance for bitter taste masking. Under optimum condition of enzyme hydrolysis, hydrolysis ratio of sample (A), (B) and (C) was 82.1%, 82.6%, 58.4% respectively.

목차

Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 실험결과 및 고찰
Ⅳ. 결론
참고문헌

키워드

Northern sand lance storage stability sauce