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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.2
- 수록면
- 325 - 331 (7page)
- DOI
- 10.13000/JFMSE.2017.29.1.325
이용수
초록· 키워드
오류제보하기
This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
References
참고문헌 (46)
참고문헌 신청
A.O.A.C(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington D.C. USA.
Brillantes, S. and Samosorn, W.(2001). Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography. Fisheries Science 67, 1163~1168.
Brillantes, S.(1999). Histamine in fish sauce?health and safety considerations, Infofish Int.., 4, 51~56.
Hjalmarsson, G.H.ㆍJae Won ParkㆍK. Kristbergssona(2007) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chem., 103, 495~504.
Chang, Min-SunㆍCho, Sun-Duk and Kim, Gun-Hee(2010). Physicochemical and sensory properties of Kimchi (Korean pickled cabbage) prepared with various salts, Korean J. Food Preserv, 17(1), 30~35.
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