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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.2
- 발행연도
- 1999.6
- 수록면
- 103 - 106 (4page)
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초록· 키워드
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Fish sauce is a liquid form of saIt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara (seasoned and dried Alaska pollack tail) processing. In addition, the effects of squid viscera as a fermentation enhancer were also evaluated. pH of Alaska pollack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera accelerated the production of amino-nitrogen, VBN, TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively, also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
REFERENCES
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