한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권2호
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- Pages.98-102
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
염장 멸치 (Salited Anchovy)의 제조조건 1. 염장방법에 따른 염장 멸치 (salted anchovy)의 제조 중 성분 변화
Establishment of Processing Conditions of Salted Anchovy 1. Changes of Chemical Compositions during Fermentation of Salted Anchovy by Salting Methods
- 심길보 (부경대학교 식품생명공학부/수산식품연구소) ;
- 김태진 (국립수산진흥원 위생가공연구실) ;
- 주정미 (부경대학교 식품생명공학부/수산식품연구소) ;
- 조영제 (부경대학교 식품생명공학부/수산식품연구소)
- SHIM Kil-Bo (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National Univ.) ;
- KIM Tae-Jin (Sanitation and Processing Research Division, National Fisheries R & D Institute) ;
- JU Jung-Mi (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National Univ.) ;
- CHO Young-Je (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National Univ.)
- 발행 : 2001.03.01
초록
Anchovy fillet 제조를 위하여 염장방법 및 숙성온도에 따른 염장 멸치의 숙성 중 성분변화를 조사하였다. 물간에 비하여 마른간 하였을 때 육의 탈수량이 많았으며,
We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at