http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
북어국물과 감초국물을 사용한 전복물김치의 발효특성 및 영양성분의 변화
장미순(Mi-Soon Jang),박희연(Hee-Yeon Park),남기혼(Ki-Ho Nam) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.5
This study was carried out to investigate changes in nutrient composition and fermentation properties in abalone mul-kimchi using dried pollack stock (AMKP) and licorice stock (AMKL) during storage at 4oC for 35 days. The levels of moisture (88.37-90.94%) and crude ash (2%) did not differ much between AMKP and AMKL during the 35 days of storage. But crude protein and crude lipid levels decreased gradually until 21 days of storage. AMKP and AMKL fermentation during 21 days led to a decrease in pH, increased acidity, and the highest Leuconostoc sp. count. AMKP and AMKL showed acidity of 0.50% at pH 4.30, when the kimchi samples were ripened properly. Glutamic acid showed the highest content in AMKP and AMKL, and hydroxypoline was the most abundant of all free amino acids. We have provided basic data for commodification research on abalone mul-kimchi.