한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권1호
- /
- Pages.62-68
- /
- 1998
- /
- 0367-6293(pISSN)
저염 오징어젓갈의 제조를 위한 원료어육의 수분활성도와 papain과 glucose의 첨가조건
Conditions of Water Activity of Raw Material and Adding Levels of Papain and Glucose for Processing Fermented Squid with Low Salt Concentrations
- Jo, Jin-Ho (Korea Food Research Institute) ;
- Oh, Se-Wook (Korea Food Research Institute) ;
- Kim, Young-Myoung (Korea Food Research Institute) ;
- Chung, Dong-Hyo (Department of Food Science and Technology, Chung Ang University)
- 발행 : 1998.02.01
초록
발효에 의한 향미특성과 저장성이 양호한 새로운 저염 오징어젓갈의 제조기술을 개발하고자 원료어육의 수분활성도와 염농도, papain과 glucose의 첨가농도 등 적정 제조조건에 대하여 조사하였다. 오징어육의 수분활성도를 0.94, 0.90과 0.88로 조절하고 3, 5와 7%의 식염을 첨가하여 제조한 오징어젓갈을
To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at