Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 7
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- Pages.786-792
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- 1990
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- 0367-6293(pISSN)
Savoury Material Production by Fermentation of Alaska Pollack Flesh
명태육의 발효에 의한 천연 풍미물질의 생성
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Shin, Dong-Hwa
(Department of Food Science and Technology, Chonbuk National University) ;
- Lee, Byung-Wan (Department of Food Science and Technology, Chonbuk National University)
- Published : 1990.12.01
Abstract
In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen(
어육을 발효기질로 풍미물질 생산 가능성을 검토하기 위하여 명태육 단독으로 혹은 명태육에 콩을 첨가한 발효기질에 Aspergillus oryzae에 속하는 3균주를 각각 접종, 발효하여 정미성분의 변화와 발효추출액을 관능 검사하였다. 사용한 균주는 모든 기질에서 왕성하게 증식하여 7일간 발효된 명태육의 아미노질소함량은 명태육에서