정어리 액젓의 풍미 및 품질 개선

• 영문명: Improvements of flavor and quality of fermented sardine sauce
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 배태진(Tae Jin BAE) 김성우(Sung Woo KIM) 정지훈(Ji Hoon JUNG) 홍종진(Jong Jin HONG) 강동수(Dong Soo KANG) 최옥수(Ok Soo CHOI)
• 간행물 정보: 『수산과학연구소 논문집』제5권, 67~74쪽, 전체 8쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

A rapid processing method for fermented fish sauce of favorable flavor was investigated with whole sardine. The frozen whole sardine was thawed at room temperature, homogenized with addition of water and 4.5% Protease N.P. in a cylindrical vessel with agitator. Hydrolyzing temperature and time 55℃ and 5 hours, respectively. The thermal treatment of the hydrolysate for 30 minutes at 100℃ with 4% of glucose or invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. The flavor and taste of the hydrolysate were improved during the thermal treatment. The chemical compositions of the fermented sardine sauce were 1,607 ㎎% in total nitrogen, 1,264 ㎎% in amino type nitrogen, 6,723 ㎎% in free amino acid and salinity was 17.3%. The predominant free amino acids in the fermented sardine sauce were glutamic acid, lysine, alanine, leucine, and histidine.

목차

Abstract

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재료 및 방법

결과 및 고찰

결론 및 요약

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