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명태(Theragra chalcogramma) 및 다시마(Laminaria japonica) 부산물 유래 효소 가수분해물을 이용한 천연 풍미 소재의 제조
김정균 ( Jeong Gyun Kim ),노윤이 ( Yu Ni Noh ),박원혁 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),김현정 ( Hyeon Jeong Kim ),김민지 ( Min Ji Kim ),윤무호 ( Moo Ho Yoon ),김진수 ( Jin Soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6
This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum f iltering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in f ish odor between NS and CS was found.
토마토페이스트소스첨가 멸치( Engraulis japonica ) 육젓필레통조림의 제조 및 특성
권순재 ( Soon Jae Kwon ),이재동 ( Jae Dong Lee ),윤문주 ( Moon Joo Yoon ),박진효 ( Jin Hyo Park ),제해수 ( Hae Soo Je ),공청식 ( Cheung Sik Kong ),노윤이 ( Yu Ni Noh ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at 5 for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at 16±1. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at 121, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.