Effect of Salt Concentration and Fermentation Temperature on Changes in Quality Index of Salted and Fermented Anchovy During Fermentation
2017
Ko, Y.A., Dept. of Culinary Art Graduate School of Tourism Youngsan University, Busan, Republic of Korea | Kim, S.H., Dept. of Culinary Art Graduate School of Tourism Youngsan University, Busan, Republic of Korea | Song, H.S., Youngsan University, Busan, Republic of Korea
Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20o C, 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.
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