Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 2
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- Pages.98-102
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Characteristics of Southeast Asian Salt-Fermented fish Sauces
동남아산 액젓의 품질특성
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CHO Young Je
(Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- IM Yeong Sun (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- PARK Hee Yeol (National Fishery Products Inspection Station) ;
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CHOI Young Joon
(Division of Marine Bioscience, Marine Food Manufacturing Major, Gyeongsang National University)
- Published : 2000.03.01
Abstract
To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were
동남아산 액젓의 품질을 평가하기 위하여, 필리핀산 Patis 2종, 태국산 Nampla 3종 및 Nuocman 1종, 베트남산 Nuocman 7종 등 총 13종을 구입하여 각종 성분들을 분석하고, ATP관련물질 총량과 총질소함량과의 상관관계를 통하여 품질을 분류하고자 하였다. 국내산 액젓의 원료어는 주로 멸치 및 까나리만인데 반하여, 동남아산 액젓은 멸치, 고등어, 병어 및 혼합어종이 사용되었다. 그리고, 맛과 저장성을 높이기 위해 보존제 및 비타민류, 아민류, 인산염 등을 첨가하였다. 동남아산 액젓은 수분함량
Keywords
- Southeast asian salt-fermented fish sauce;
- Total nitrogen;
- Amino nitrogen;
- Total ATP related compounds;
- Free amino acid