Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 16 Issue 2
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- Pages.173-181
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- 2000
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Salt Fermented Squid
저염 오징어 젓갈의 숙성에 따른 휘발성염기질소 및 유리 아미노산의 변화
Abstract
To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10
Keywords
- low salt fermented squid;
- volatile basic nitrogen;
- phycochemical components;
- flee amino acids;
- nonvolatile organic acids