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RISS 인기검색어
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- 저자 : 강태중(Tae Joong KANG) (검색결과 3 건)
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배태진(Tae Jin BAE),강훈이(Hoon I KANG),강태중(Tae Joong KANG),김현주(Hyeon Ju KIM),최옥수(Ok Soo CHOI) 전남대학교 수산과학연구소 1994 수산과학연구소논문집 Vol.3 No.-
Changes of chemical components and compositions of fatty acid in fermented shrimp added additives such as ethyl alcohol and sorbitol to improve the quality were discussed. The ranges of moisture, lipid and protein contents in products during fermentation at 15℃ for 120 days were 60.3-64.8%, 1.4-2.0% and 10.3-12.3%, respectively and the remarkable change of those contents in fermentation period was not observed. Lipid oxidation in the fermented shrimp with 5% of ethyl alcohol and 5% of sorbitol decreased slightly as compared with that of control during fermentation period. The major fatty acids were 16:0, 22:6, 20:5, 18:1, 16:1, and 18:0 in raw sample and products. In the changes of fatty acid compositions, saturates were increased while polyenes were decreased slightly during fermentation period.
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강훈이(Hoon I KANG),강태중(Tae Joong KANG),김현주(Hyeon Ju KIM),최옥수(Ok Sao CHOI) 전남대학교 수산과학연구소 1994 수산과학연구소논문집 Vol.3 No.-
Changes of chemical components and compositions of fatty acid in fermented shrimp added additives such as ethyl alcohol and sorbitol to improve the quality were discussed. The ranges of moisture, lipid and protein contents in products during fermentation at 15℃ for 120 days were 60.3-64.8%, 1.4-2.0% and 10.3-12.3%, respectively and the remarkable change of those contents in fermentation period was not observed. Lipid oxidation in the fermented shrimp with 5% of ethyl alcohol and 5% of sorbitol decreased slightly as compared with that of control during fermentation period. The major fatty acids were 16:0, 22:6, 20:5, 18:1, 16:1, and 18:0 in raw sample and products. In the changes of fatty acid compositions, saturates were increased while polyenes were decreased slightly during fermentation period.
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김현주,강훈이,배태진,강태중 한국수산학회 1994 한국수산과학회지 Vol.27 No.5
키조개 부산물을 이용하여 속성 젓갈화를 시도하였다. 마쇄한 키조개부산물에 Protin P 5%를 가하여 pH 7.0, 55℃에서 1시간 동안 가수분해시킨 후 불활성화를 위하여 100℃에서 40분간 열처리시키되, 풍미를 개선하기 위하여 10%의 invert sugar를 첨가하였다. 또한 제품의 물성개선을 위하여 PGDG을 8% 가하여 유화시킨 후 2%의 한천과 6%의 전분을 함께 첨가하여 조직감을 갖는 반고형 상태로 하고 최종적으로 식염농도를 15%로 조절하였다. 시료로 사용한 키조개부산물은 패주를 제외한 나머지 부분으로 전내용고형물 중량의 51.6%를 차지하였다. 풍미개선을 위하여 10%의 invert sugar를 첨가하여 열처리한 것이 비린내와 쓴맛을 억제시켰다. 또한 한천 2% 및 전분 6%의 첨가는 대조구에 비하여 hardness, springiness 및 chewiness를 개선시키는 효과를 보였다. 그리고 23±3℃에서 저장하였을 때 생균수는 60일째까지 검출되지 않았다. 키조개부산물로 제조한 젓갈중의 주요 아미노산들로는 Glu, Arg, Asp, Leu, Lys, Gly 및 Ala 순으로, 전체 유리아미노산 함량의 60% 이상을 차지하였고, 저장 90일후에도 양적순서와 함량이 크게 변하지 않았다. A processing method for fermented paste of favorable flavor and texture using pen shell by-product was investigated. The pen shell by-product was homogenized with the addition of water and hydrolyzed with 5% of Protin P(105 PU/g) at 55℃ for 1 hour. Flavor of the hydrolysate could be improved by thermal treatment at 100℃ for 40 minutes with 10% of invert sugar. 2% of agar-agar and 6% of starch added to hydrolysate emulsified by 8% of polyglycerol condensed ricinoleate(PGDR) were significantly effective for the improvement of rheological properties such as hardness, springiness and chewiness of the fermented paste. 15% of table salt was finally added to the product of fermented pen shell paste. The contents of moisture, protein, lipid, carbohydrate and salinity of the product were 62.7%, 3.2%, 4.4%, 10.6% and 15.6%, respectively. The major free amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, glycine and alanine. The product was stable for the storage of 60 days at 23±3℃ on bacterial growth.
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