한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권3호
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- Pages.259-264
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
어패류를 이용한 조미료 소재 개발에 관한 연구 -1. 패류 자숙액즙의 성분조성-
A Study of Exploiting Raw Material of Seasoning by Using Fish and Shells -1. On Composition of Seasoning Material in Cooking By-product-
- 김우준 (여수수산대학교 식품공학과) ;
- 배태진 (여수수산대학교 식품공학과) ;
- 최종덕 (통영수산전문대학 수산가공과) ;
- 최지현 (여수수산대학교 식품공학과) ;
- 안명호 (여수수산대학교 식품공학과)
- KIM Woo-Jun (Department of Food Science and Technology, Yosu National University) ;
- BAE Tae-Jin (Department of Food Science and Technology, Yosu National University) ;
- CHOI Jong-Duck (Department of Food Science and Technology, Tong-Yeong National Fisheries College) ;
- CHOI Ji-Hyun (Department of Food Science and Technology, Yosu National University) ;
- AHN Myung-Ho (Department of Food Science and Technology, Yosu National University)
- 발행 : 1994.05.01
초록
굴, 키조개, 새조개, 진주담치 등을 가공할때에 부산되는 자숙액을 조미료 자원으로 이용 가능성을 검토하기 위한 일환으로 정미성분을 분석한 결과를 요약하면 다음과 같다. 1. 가공과정에서 생산되는 자숙액은 굴 21,790톤, 키조개 604톤, 진주담치 1,395톤이었다. 2. 일반성분은 수분이
The possibility of shellfish utilization of juice as seasoning materials was examined through the analyzing proximate compositions and N-containing materials. The amounts of the sucking liquid wastes were estimated as 58,819 tons for oyster, 764 tons for pen-shell, 604 tons for cockle and 3,896 tons for blue-mussel from 1985 to 1990 in Korea. Water contents ranged from 95.2 to
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