논문 상세보기
pp.35-42
A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.
재료 및 방법
실험 재료
활성탄 이용 탈색 처리
청징제 처리
색도색차 측정
혼탁도 측정
총질소 함량
관능검사
통계처리
결과 및 고찰
활성탄의 탈색 효과
탈색 멸치액젓의 관능품질
탈색 유지를 위한 청징제 효과
재순환 탈색방법
요 약
감사의 글
References
