한국식품위생안전성학회지 Vol.32 No.1 (p.27-34)

식염농도 및 숙성온도가 멸치 젓갈의 숙성 중 위생품질인자의 변화에 미치는 영향

Effect of Salt Concentration and Fermentation Temperature on Changes in Quality Index of Salted and Fermented Anchovy During Fermentation
키워드 :
anchovy,salt concentration,fermentation temperature,VBN,hitamine,AN,total viable cell count,coliform bacteria

목차

Materials and Methods
  실험재료
  젓갈의 제조
  휘발성 염기질소(Volatile Basic Nitrogen; VBN)
  히스타민
  아미노산성질소(NH2-N; Amino-nitrogen, AN)
  일반세균수
  대장균군
  대장균
  통계분석
Results and Discussion
  젓갈의 숙성 중 특성 변화
  미생물학적 변화
Acknowledgement
국문요약
Referances

초록

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20oC, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.