The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 11 Issue 4
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- Pages.402-408
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Rapid Processing of Hydrolyzed Sauce Using Low-Usefulness Fish and Shellfish
이용도가 낮은 어패류의 가수분해물을 이용한 속성액젓의 제조
Abstract
A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100