Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 13 Issue 2
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- Pages.81-87
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- 1980
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 3. Processing ad Quality Evaluation of Salted and Fermented Krill
남대양산 크릴의 이용에 관한 연구 3. 크릴젓의 제조와 그 품질 평가
- PARK Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University) ;
- LEE Eung-Ho (Dept. of Food Science and Technology, National Fisheries University) ;
- LEE Kang-Ho (Dept. of Food Science and Technology, National Fisheries University) ;
- PYEUN Jae-Hyeung (Dept. of Food Science and Technology, National Fisheries University) ;
- OH Hoo-Kyu (Dept. of Food Science and Technology, National Fisheries University) ;
- BYUN Dae-Seok (Tongyeong Fisheries Junior College)
- 박영호 (부산수산대학 식품공학과) ;
- 이응호 (부산수산대학 식품공학과) ;
- 이강호 (부산수산대학 식품공학과) ;
- 변재형 (부산수산대학 식품공학과) ;
- 오후규 (부산수산대학 식품공학과) ;
- 변대석 (통영수산전문대학)
- Published : 1980.06.01
Abstract
As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was
크릴젓을 식염농도별, 숙성기간별로 일반성분조성, pH, VBN 및 유리아미노질소의 변화, 아미노산조성 및 관능검사의 결과등을 종합하여 볼 때 크릴젓의 숙성은 극히 빠르고 보장력이 떨어 지므로 식염농도
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