Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 2
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- Pages.221-226
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- 1990
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- 0367-6293(pISSN)
Screening of Suitable Mold Strains for Production of Taste Materials from Alaska Pollack Flesh
명태육을 기질로 한 풍미물질 발효균주의 선발
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Young-Myoung (Korea Food Research Institute) ;
- Kim, Dong-Soo (Korea Food Research Institute) ;
- Lee, Byung-Wan (Department of Food Science and Technology, Chonbuk National University)
- Published : 1990.04.01
Abstract
Fish flesh of Alaska pollack containing 5% of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen
어육을 발효하여 정미성분 생산 가능성을 검토하기 위하여 명태육에 전분을 첨가한 발효기질에 8종의 곰팡이를 접종, 발효하여 성분의 변화를 검토하였다. 시험에 사용한 균주는 모두 어육발효 배지에서 왕성히 증식하였고,