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      멸치(Engraulis japonicus) 염장발효덧을 이용한 속성발효 고순도 멸치액 젓의 제조 및 품질 = Processing and Quality Characteristics of Rapidly Fermented, High Purity Anchovy Engraulis japonicus Sauce with Salt Fermented Anchovy Material

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      https://www.riss.kr/link?id=A108174769

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      다국어 초록 (Multilingual Abstract)

      To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the saltfermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.
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      To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had...

      To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the saltfermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

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      참고문헌 (Reference)

      1 장미순 ; 박희연 ; 남기호, "주정을 이용한 멸치액젓의 탈염공정 및 품질특성" 한국식품저장유통학회 19 (19): 893-900, 2012

      2 김진수 ; 김혜숙 ; 양수경 ; 박찬호 ; 한병욱 ; 강경태 ; 지승길 ; 서윤언 ; 허민수, "새우가공부산물을 이용한 속성 멸치액젓의 제조" 한국식품영양과학회 34 (34): 1265-1273, 2005

      3 김상무 ; 박종혁, "가열처리한 저염 멸치액젓의 저장 중 품질변화" 한국수산과학회 38 (38): 89-93, 2005

      4 Kim SM, "The functionality of anchovy sauce" 8 : 9-17, 2003

      5 Oh KS, "The comparison and index components in quality of salted-fermented anchovy sauces" 27 : 487-494, 1995

      6 MFDS(Ministry of Food and Drug Safety), "Test method for confirming each food standard, in Korea Food Code" 14-16, 2022

      7 Kim YM, "Study on the use of sardine meal Koji and autolysates from sardine meat in rapid processing of sardine sauce" 23 : 167-177, 1990

      8 Oh KS, "Studies on the processings of sterilized salt-fermented anchovy sauces" 28 : 1038-1044, 1996

      9 Back HS, "Studies on the microflora and enzyme activity in processing accelerated low saltfermented anchovy by adding Koji" 9 : 392-397, 1996

      10 Kim DS, "Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation" 27 : 469-475, 1994

      1 장미순 ; 박희연 ; 남기호, "주정을 이용한 멸치액젓의 탈염공정 및 품질특성" 한국식품저장유통학회 19 (19): 893-900, 2012

      2 김진수 ; 김혜숙 ; 양수경 ; 박찬호 ; 한병욱 ; 강경태 ; 지승길 ; 서윤언 ; 허민수, "새우가공부산물을 이용한 속성 멸치액젓의 제조" 한국식품영양과학회 34 (34): 1265-1273, 2005

      3 김상무 ; 박종혁, "가열처리한 저염 멸치액젓의 저장 중 품질변화" 한국수산과학회 38 (38): 89-93, 2005

      4 Kim SM, "The functionality of anchovy sauce" 8 : 9-17, 2003

      5 Oh KS, "The comparison and index components in quality of salted-fermented anchovy sauces" 27 : 487-494, 1995

      6 MFDS(Ministry of Food and Drug Safety), "Test method for confirming each food standard, in Korea Food Code" 14-16, 2022

      7 Kim YM, "Study on the use of sardine meal Koji and autolysates from sardine meat in rapid processing of sardine sauce" 23 : 167-177, 1990

      8 Oh KS, "Studies on the processings of sterilized salt-fermented anchovy sauces" 28 : 1038-1044, 1996

      9 Back HS, "Studies on the microflora and enzyme activity in processing accelerated low saltfermented anchovy by adding Koji" 9 : 392-397, 1996

      10 Kim DS, "Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation" 27 : 469-475, 1994

      11 MFDS(Ministry of Food and Drug Safety), "Standards and standards for general food products, in Korea Food Code" MFDS 16-21, 2022

      12 Park YH, "Seafood Processing and Utilization" Hyungsuel Pub Co 1994

      13 Kim JH, "Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation" 29 : 1035-1041, 2000

      14 Kang SG, "Quality of accelerated salt-fermented anchovy sauce prepared with fig" 30 : 1142-1146, 2001

      15 Oh KS, "Quality characteristics of salt-fermented anchovy sauce and sandlance sauce" 32 : 252-255, 1999

      16 Pyeun JH, "Proteolytic properties of cathepsin L, chymotrypsin, and trypsin from the muscle and viscera of anchovy Engraulis japonica" 28 : 557-568, 1995

      17 Cho YJ, "Processing conditions of salted anchovy 2. Changes in taste compounds during processing of salted anchovy by salting methods" 36 : 18-23, 2003

      18 Choi YJ, "Peptide properties of rapid salted and fermented anchovy sauce using various proteases 2. Characterization of hydrolytic peptides from anchovy sauce and actomyosin" 32 : 488-494, 1999

      19 Kim IS, "Peptide properties of rapid salted and fermented anchovy sauce using various proteases" 32 : 481-487, 1999

      20 KSFSN(Korean Society of Food Science and Nutrition), "Handbook of Experimental in Food Science and Nutrition" Hyoil Pub Co 2000

      21 KSFSN(Korean Society of Food Science and Nutrition), "Handbook of Experimental in Food Science and Nutrition" Hyoil Pub Co 2000

      22 Ohara T, "Food Analysis Handbook" Kenpakusha 1982

      23 Ohara T, "Food Analysis Handbook" Kenpakusha 1982

      24 Im YS You BJ, "Difference of component changes in salt-fermented spring and autumn anchovy, Engraulis japonicus sauce by tank size during fermentation" 35 : 302-307, 2001

      25 Cho YJ, "Changes in components in salt-fermented anchovy, Engraulis japonicus during fermentation" 33 : 9-15, 2000

      26 Chung JS, "Change of nonvolatile amines during fermentation of anchovy" 4 : 37-44, 1989

      27 Park HY, "Applied Fisheries Processing" Suhyup Pub Co 2000

      28 Park HY, "Applied Fisheries Processing" Suhyup Pub Co 2000

      29 Park HY, "Applied Fisheries Processing" Suhyup Pub Co 2000

      30 JSSRI(Japanese Soy Sauce Research Institute), "Acidity" Sanyushain Ins Co 1985

      31 AOCS(American Oil Chemists' Society), "AOCS official method Ce lb-89. In: Official Methods and Recommended Practice of the AOCS, 4th ed"

      32 Bligh EG, "A rapid method of total lipid extraction and purification" 37 : 911-917, 1959

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2014-08-06 학술지명변경 외국어명 : Korean Journal of Fisheries and Aquatic Sciences -> Korean Journal of Fisheries and Aquatic Sciences KCI등재
      2013-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2009-09-04 학회명변경 한글명 : 한국수산학회 -> 한국수산과학회
      영문명 : The Korean Fisheries Society -> The Korean Society of Fisheries and Aquatic Science
      KCI등재
      2009-07-03 학술지명변경 한글명 : 한국수산학회지 -> 한국수산과학회지
      외국어명 : Journal of The Korean Fisheries Society -> Korean Journal of Fisheries and Aquatic Sciences
      KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2003-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2002-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      1999-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.47 0.47 0.43
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.43 0.43 0.59 0.17
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