한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권5호
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- Pages.992-998
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- 1997
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- 0367-6293(pISSN)
전기투석기를 이용한 액젓의 탈염중 화학적 변화
Chemical Changes During Desalting of Fish Sauces Using Electrodialyzer
- Oh, Se-Wook (Korea Food Research Institute) ;
- Nam, Eun-Jung (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute) ;
- Kim, Eun-Mi (Korea Food Research Institute) ;
- Kim, Young-Myoung (Korea Food Research Institute)
- 발행 : 1997.10.01
초록
영양적으로 우수하고 저염이면서 기능성 높은 고품위의 김치 전용 액젓을 개발할 목적으로 액젓을 실험용 전기투석기를 이용하여 탈염하였다. 염농도를 20%, 15%, 10%, 5%, 2%로 조정하였으며 pH Total nitrogen, Amino nitrogen,
For the development of kimchi seasoning, fish sauces were desalted using electrodialyzer and some chemical components were analyzed. The salt content of fish sauce was adjusted to 20%, 15%, 10%, 5%, 2% and pH, total nitrogen (TN) content, amino nitrogen (AN) content and