Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 30 Issue 1
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- Pages.79-87
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
A study on the Rapid Processing of Hydrolyzed Anchovy Paste and Its Quality Stability
효소분해법에 의한 페이스트형 속성 멸치젓의 제조 및 품질에 관한 연구
- HAN Bong-Ho (Dept of Food Science and Technology, Pukyong National University) ;
- KIM Sang-Ho (Dept of Food Science and Technology, Pukyong National University) ;
- CHO Hyun-Duk (Research Center for Ocean Industrial Development Pukyong National University) ;
- CHO Man-Gi (Dept. of Food Technology, Dongseo University) ;
- BAE Tae-Jin (Dept. of Food Science and Technology, Yosu National Fisheries University)
- 한봉호 (부경대학교 식품공학과) ;
- 김상호 (부경대학교 식품공학과) ;
- 조현덕 (부경대학교 해양산업개발연구소) ;
- 조만기 (동서대학교 식품공학과) ;
- 배태진 (여수수산대학 식품공학과)
- Published : 1997.01.01
Abstract
A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were