한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제33권5호
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- Pages.383-387
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
숙성 및 저장 중 액젓의 색도 변화
Changes in color value of salt-fermented fish sauces during fermentation and storage
- IM Yeong Sun (Faculty of Food Science and Biotechnology Food Science and Technology major, Pukyong National University) ;
- CHOI Yeung Joon (Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University) ;
- CHO Young Je (Faculty of Food Science and Biotechnology Food Science and Technology major, Pukyong National University)
- 발행 : 2000.09.01
초록
액젓을 분광광도계로 최대 흡수파장을 scanning 하고, 12개월 숙성된 멸치액젓에 glucose, MSG, IMP, 카라멜색소 및 타르색소를 첨가하여 저장기간에 따라 색도의 변화를 측정하여 액젓의 품질 판정을 위한 지표로서의 사용가능성을 조사한 결과는 다음과 같다. 액젓의 종류별, 희석비별, 첨가색소별, 첨가물별에 따라서 scanning한 결과, 453nm에서 최대 흡광도를 나타내었고, 분광광도계로 453 nm에서 측정한 시판 멸치액젓의 색도는 직시색차계로 측정한
To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.