이용율이 낮은 어류를 이용하여 건조젓갈을 제조하고 품질개선을 검토한 결과를 요약하면 다음과 같다. 건조젓갈은 풀치, 전어 및 강달이 전어체 마쇄물에 대하여 절반량의 물과 $4\%$ Alcalase를 첨가하여 6시간 가수분해시키고 여과한 여액을 분자량 500 dalton의 막을 통과시킨 후 건조보조제로서 $2\%$glucose, $4\%$lactose 및 $4\%$ skim milk를 첨가하고 건조시켜 제조하였다. 분자량 500dalton의 막을 통과시킨 분획물은 아미노질소 회구율이 $91.7\~92.5\%$로서 쓴맛을 거의 나타내지 않아 쓴맛개선에 효과적이었으며, 건조효율을 높이기 위하여 첨가한 건조보조제도 역시 풍미개선에 효과적이었고, 건조수율은 풀치 $16.4\%$, 전어 $17.2\%$ 및 강달이 $17.0\%$였다. 최종제품의 수분함량은 각각 $4.2\%,\;3.7\%$ 및 $4.0\%$였고, 탄수화물 함량은 각각 $38.2\%,\;46.2\%$ 및 $42.5\%$였다. 그리고 총질소량과 아미노질소량은 각각 $3.9\%,\;4.1\%$ 및 3$3.7\%$와 $3.2\%,\;3.4\%$ 및 $3.1\%$로 높았으며, 총질소에 대하여 아미노질소가 차지하는 비율은 $82.1\~83.6\%$이었다. 풀치, 전어 및 강달이의 건조젓갈을 $25\%$, Aw 0.88 조건에서 평형시켰을 때 흡습율은 각각 $6.9\%,\;7.5\%$ 및 $6.8\%$였고, 용해도는 각각 $84.6\%,\;83.6\%$ 및 $93.8\%$로 나타났다.
이용율이 낮은 어류를 이용하여 건조젓갈을 제조하고 품질개선을 검토한 결과를 요약하면 다음과 같다. 건조젓갈은 풀치, 전어 및 강달이 전어체 마쇄물에 대하여 절반량의 물과 $4\%$ Alcalase를 첨가하여 6시간 가수분해시키고 여과한 여액을 분자량 500 dalton의 막을 통과시킨 후 건조보조제로서 $2\%$ glucose, $4\%$ lactose 및 $4\%$ skim milk를 첨가하고 건조시켜 제조하였다. 분자량 500dalton의 막을 통과시킨 분획물은 아미노질소 회구율이 $91.7\~92.5\%$로서 쓴맛을 거의 나타내지 않아 쓴맛개선에 효과적이었으며, 건조효율을 높이기 위하여 첨가한 건조보조제도 역시 풍미개선에 효과적이었고, 건조수율은 풀치 $16.4\%$, 전어 $17.2\%$ 및 강달이 $17.0\%$였다. 최종제품의 수분함량은 각각 $4.2\%,\;3.7\%$ 및 $4.0\%$였고, 탄수화물 함량은 각각 $38.2\%,\;46.2\%$ 및 $42.5\%$였다. 그리고 총질소량과 아미노질소량은 각각 $3.9\%,\;4.1\%$ 및 3$3.7\%$와 $3.2\%,\;3.4\%$ 및 $3.1\%$로 높았으며, 총질소에 대하여 아미노질소가 차지하는 비율은 $82.1\~83.6\%$이었다. 풀치, 전어 및 강달이의 건조젓갈을 $25\%$, Aw 0.88 조건에서 평형시켰을 때 흡습율은 각각 $6.9\%,\;7.5\%$ 및 $6.8\%$였고, 용해도는 각각 $84.6\%,\;83.6\%$ 및 $93.8\%$로 나타났다.
Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at $60^{\circ}C$ for 6 hours using $4\%$ Alcalase, and their hydrolysates were separted by molecularporous membrane. The hy...
Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at $60^{\circ}C$ for 6 hours using $4\%$ Alcalase, and their hydrolysates were separted by molecularporous membrane. The hydrolytic ratios of hair tail, gizzard shad, and kangdale were estimated to be $84.2\%$, $83.6\%$ and $85.1\%$, respectively. Amino nitrogen recoveries were determind to be $73.1\~73.9\%$ by a membrane with molecular weight cutoff 100 dalton and $91.7\~92.5\%$ by a membrane with 500 dalton. Ultrafiltration was very efficient means for removing bitter taste. With the additions of $2\%$ glucose, $4\%$ lactose and $4\%$ skim milk, product yields of hair tail, gizzard shad, and kangdale were determind to be $16.4\%,\;17.2\%$ and $17.0\%$, respectively. Water adsorption rates of hair tail and kangdale showed $5.0\~9.2\%$ and $5.5\~9.6\%$, respectively, under Aw 0.52$\~$0.94. Contents of total nitrogen in the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale were $3.9\%,\;4.1\%$ and $3.7\%$, respectively, and those of amino nitrogen were $3.2\%,\;3.4\%$ and $3.1\%$, respectively. In the fermented and dried sauces prapared with hair tail, gizzard shad and kangdale, the hygroscopities at Aw 0.88 were $6.9\%,\;7.5\%$ and $6.8\%$, respectively, and solubilities under dissolved in water for 30 minutes were $84.6\%,\;83.6\%$ and $93.8\%$, respectively.
Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at $60^{\circ}C$ for 6 hours using $4\%$ Alcalase, and their hydrolysates were separted by molecularporous membrane. The hydrolytic ratios of hair tail, gizzard shad, and kangdale were estimated to be $84.2\%$, $83.6\%$ and $85.1\%$, respectively. Amino nitrogen recoveries were determind to be $73.1\~73.9\%$ by a membrane with molecular weight cutoff 100 dalton and $91.7\~92.5\%$ by a membrane with 500 dalton. Ultrafiltration was very efficient means for removing bitter taste. With the additions of $2\%$ glucose, $4\%$ lactose and $4\%$ skim milk, product yields of hair tail, gizzard shad, and kangdale were determind to be $16.4\%,\;17.2\%$ and $17.0\%$, respectively. Water adsorption rates of hair tail and kangdale showed $5.0\~9.2\%$ and $5.5\~9.6\%$, respectively, under Aw 0.52$\~$0.94. Contents of total nitrogen in the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale were $3.9\%,\;4.1\%$ and $3.7\%$, respectively, and those of amino nitrogen were $3.2\%,\;3.4\%$ and $3.1\%$, respectively. In the fermented and dried sauces prapared with hair tail, gizzard shad and kangdale, the hygroscopities at Aw 0.88 were $6.9\%,\;7.5\%$ and $6.8\%$, respectively, and solubilities under dissolved in water for 30 minutes were $84.6\%,\;83.6\%$ and $93.8\%$, respectively.
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