지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.10
- 수록면
- 1,175 - 1,184 (10page)
이용수
이 논문의 연구 히스토리 (4)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at 5℃ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 1℃, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. 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.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약
References
참고문헌 (28)
참고문헌 신청
1. [기타자료] - A.P.H.A. / 1970 / Recommended procedures for the bacteriological examination of sea water and shellfish / Am. Pub. Health Accoc. Inc : 17 ~ 24
2. [학술지(정기간행물)] - Ahn, Chang-Bum / 1986 / Quality comparison of canned and retort pouched sardine / Bull. Korean Fish. Soc 19 (3) : 187 ~ 194
3. [기타자료] - AOAC / 1995 / Official methods of analysis / Association of official analytical chemists : 69 ~ 74
4. [학술지(정기간행물)] - Baek, Seung-Hwa / 1996 / Studies on the taste properties in processing of accelerated low salt-fermented anchovy by adding Koji / Korean J. Food Sci Technol 9 (4) : 398 ~ 403
5. [학술지(정기간행물)] - Byun, Han-Seok / 1994 / The accelerative effect on fermentation of salted and fermented anchovy by homogenates of sea tangle, Laminaria japonica aresschoug / J. Korean Fish. Soc 27 (2) : 121 ~ 126
2. [학술지(정기간행물)] - Ahn, Chang-Bum / 1986 / Quality comparison of canned and retort pouched sardine / Bull. Korean Fish. Soc 19 (3) : 187 ~ 194
3. [기타자료] - AOAC / 1995 / Official methods of analysis / Association of official analytical chemists : 69 ~ 74
4. [학술지(정기간행물)] - Baek, Seung-Hwa / 1996 / Studies on the taste properties in processing of accelerated low salt-fermented anchovy by adding Koji / Korean J. Food Sci Technol 9 (4) : 398 ~ 403
5. [학술지(정기간행물)] - Byun, Han-Seok / 1994 / The accelerative effect on fermentation of salted and fermented anchovy by homogenates of sea tangle, Laminaria japonica aresschoug / J. Korean Fish. Soc 27 (2) : 121 ~ 126
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2015-520-002653238