한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제27권2호
  • /
  • Pages.121-126
  • /
  • 1994
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지

감자 마쇄물을 이용한 멸치젓갈의 숙성 조절

The Control of Fermentation Conditions of Salted and Fermented Anchovy by Homogenates of Potato, Solanum tuberosum

  • 변한석 (부산수산대학교 식품공학과) ;
  • 이태기 (부산수산대학교 식품공학과) ;
  • 여생규 (부산전문대학교 식품가공과) ;
  • 박영범 (부산수산대학교 식품공학과) ;
  • 김선봉 (부산수산대학교 식품공학과) ;
  • 박영호 (부산수산대학교 식품공학과)
  • BYUN Han-Seok (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • LEE Tae-Gee (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • YEO Seang-Gyu (Department of Food Prosess, Pusan Junior College) ;
  • PARK Yeung-Beom (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • KIM Seon-Bong (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • PARK Yeung-Ho (Department of Food Science & Technology, National Fisheries University of Pusan)
  • 발행 : 1994.03.01
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초록

감자 마쇄물을 이용하여 멸치젓갈의 숙성조절에 관하여 연구 검토 하였으며 그 결과를 요약하면 다음과 같다. 1. 감자 마쇄물 $8\%$(w/w) 첨가구(P)가 숙성 전 기간에 걸쳐 육과 액즙에서 아미노 질소 함량이 낮게 유지되었으며 육의 외관도 거의 변화없이 유지되어 숙성 억제효과가 우수한 것으로 나타났다. 2. 숙성초기 아미노 질소 함량이 낮게 유지되고 pH 및 생균수의 증식이 억제되는 것이 숙성억제와 관계가 있는 것으로 나타났다.

The present study was designed to investigate effects of the addition of potato homogenates on fermentation control of salted anchovy. With the addition of $8\%$ (w/w) potato homogenates(P), amino-N content and pH were maintained at lower values in the muscle and juice of salted anchovy during all fermentation periods, And high values in external appearance of the salted and fermented anchovy-body during fermentation period were recorded. Consequently, the suppressing effect on the fermentation of salted anchovy of the addition of $8\%$ (w/w) potato homogenates was proved. As for the factors related to the suppressive effects on fermentation, there was no change in amino-N content, and viable cell counts and pH values were maintained.

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