Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 1
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- Pages.16-19
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Enzymatic Method .for Measuring ATP Related Compounds in Jeotkals
효소법에 의한 젓갈 중의 ATP 관련물질 측정
- 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) ;
- SEO Duck Hoon (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- KIM Tae Jin (National Fisheries Research and Development Institute) ;
- MIN Jin Gi (National Fisheries Research and Development Institute) ;
- CHOI Young Joon (Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University)
- 조영제 (부경대학교 식품생명공학부) ;
- 임영선 (부경대학교 식품생명공학부) ;
- 서덕훈 (부경대학교 식품생명공학부) ;
- 김태진 (국립수산진흥원) ;
- 민진기 (국립수산진흥원) ;
- 최영준 (경상대학교 해양생물이용학부)
- Published : 2000.01.01
Abstract
The ATP related compounds play an important role in a taste of traditional salt-fermented seafoods (Jeotkals). The ATP related compounds were analyzed in the traditional anchovy Jeotkal during fermentation and 11 kinds of commercial Jeotkals by enzymatic method compared with existing HPLC method, In the traditional anchovy Jeotkal, the contents of
젓갈 중의 ATP 관련물질의 정확한 분석방법을 확립하기 위하여, 전통적인 방법으로 멸치젓갈을 상온 (