Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 6
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- Pages.541-546
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- 1992
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- 0367-6293(pISSN)
Processing of Low Salt Fermented Sauce of Shellfish with Citric Acid Pretreatment
구연산 전처리에 의한 개량조개의 저염젓갈가공
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You, Byeong-Jin
(Department of Food Science, Kangreung National University) ;
- Chang, Mi-Hwa (Department of Food Science, Kangreung National University)
- Published : 1992.12.01
Abstract
In order to develop low salt fermented hen clam sauce with high stability, the effects of citric acid pretreatment and fermentation temperature were examined. The VBN contents of surf clam sauce treated with citric acid (SCA) were lower than those of control and the same sauces added alcohol at two temperature conditions (
저장성이 높은 저염젓갈을 가공할 목적으로 개량조개의 구연산 용액 전처리 및 숙성온도의 영향을 조사하기 위하여 저장성과 맛에 관련된 물질의 측정 및 젓갈의 관능검사를 실시하였다.
Keywords