분말젓갈의 저장중 품질안정성

• 영문명: Quality stability of dried and fermented sauce during storage
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 배태진(Tae Jin BAE) 강훈이(Hoon I KANG)
• 간행물 정보: 『수산과학연구소 논문집』제7권, 223~233쪽, 전체 11쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1998.12.30

영문 초록

Dried and fermented sauce was manufactured using low-usefulness marine fishes, and their stability during storage at 24±4℃ for 90 days were investigated. Moisture contents of dried and fermented sauce using hair tail, gizzard shad and kangdale were 4.2%, 3.7% and 4.0%, respectively. Total nitrogen and amino nitrogen were 3.9%, 4.1% and 3.7%, 3.2%, 3.4% and 3.1%, respectively, the ratio of amino nitrogen in total nitrogen were 82.1~83.8%. The hygroscopity using hair tail, gizzard shad and kangdale at Aw 0.88 were 6.9%, 7.5% and 6.8%, and solubility were 84.6%, 93.8% and 88.4%, respectively. When storage at 90 days, the contents of chemical composition were little changed. Moisture, crude lipid, pH and TBA value were little increased, and stable on bacterial growth. Free amino acid contents in dried and fermented sauce used hair tail, gizzard shad and kangdale were 4,318.1㎎%, 4,681.3㎎% and 4,183.7㎎%, respectively. The major free amino acids in dried and fermented sauce were glutamic acid, leucine, lysine and phenylalanin in hair tail, lysine, isoleucine, glutamic acid and leucine in gizzard shad, and glutamic acid, proline, leucine and phenylalanine in kangdale. And their rates in total free amino acid were above 40%, 45% and 48%, respectively. And during storage period, ordors and contents of amino acid composition were not changed.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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