한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제14권5호
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- Pages.455-460
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- 1999
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
저식염 속성 정어리 발효 액화물 가공에 관한 연구(I) -효소의 최적활성조건 및 마쇄육 예열처리중의 품질변화-
Studies on the Processing of Rapid- and Low Salt-Fermented Liquefaction of Sardine (Sardinops melanoslicta)(I) -Changes in Quility during Preheating of Chopped Whole Sardine and Optimum Conditions of Crude Enzyme Activity in Viscera-
- 박춘규 (여수대학교 식품공학과)
- Park, Choon-Kyu (Dept. of Food Science and Technology, Yosu National University)
- 발행 : 1999.12.30
초록
In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was