Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 34 Issue 1
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- Pages.7-12
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Difference of Component Changes in Salt-Fermented Spring and Autumn Anchovy, Engraulis japonicus Sauce during Fermentation
봄$\cdot$ 가을 멸치액젓의 숙성 중 성분변화의 차이
- 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, Gyeonggido Goyang) ;
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CHOI Young Joon
(Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University) ;
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CHO Young Je
(Faculty of Food Science and Biotechnology, Food Science and Technology Major, Pukyong National University)
- Published : 2001.01.01
Abstract
To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at
재래식 방법으로 봄
Keywords
- Salt-fermented spring and autumn anchovy sauce;
- Total nitrogen;
- Amino nitrogen;
- ATP related compounds;
- Free amino acid