Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 16 Issue 2
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- Pages.140-146
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Processing of Low Salt Fermented Sea Foods 2. The Taste Compounds of Low Salt Fermented Sardine
저염수산발효식품의 가공에 관한 연구 2. 저염정어리젓의 정미성분
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
CHO Soon-Yeong
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
- OH Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1983.04.01
Abstract
Considering fermented sardine with
젖산, 솔비톨 및 에틸알코올을 첨가하여 식염농도를 낮춘 정어리젓 숙성중의 정미성분을 규명하기 위하여 핵산관련물질, 유리아미노산, betaine, TMAO, TMA, 총 creatinine 정량 및 omission test를 행하였으며, 지방산패 정도를 알기위하여 TBA값을 측정 한 결과는 다음과 같다. 1. 젖산
Keywords