표제지
목차
Abstract 8
국문초록 11
I. 서론 14
II. 연구방법 19
1. 실험재료 19
2. 젓갈의 제조 19
3. 실험방법 19
1) 이화학적 분석 19
2) 미생물학적 검사 24
3) 통계분석 25
III. 결과 및 고찰 26
1. 젓갈 원료 멸치 및 새우의 일반성분 26
2. 젓갈의 숙성 중 특성 변화 26
가. 이화학적 변화 26
나. 미생물학적 변화 41
IV. 요약 및 결론 48
참고문헌 51
Table 1. Analysis condition of HPLC for histamine contents in salted... 23
Table 2. Proximate composition of the raw anchovy and shrimp. 27
Table 3. Changes in histamine contents of salted and fermented anchovy... 33
Table 4. Changes in histamine contents of salted and fermented shrimp... 35
Table 5. Changes in total viable cell numbers of salted and fermented... 42
Table 6. Changes in total viable cell numbers of salted and fermented... 44
Table 7. Changes in coliform bacteria and E. coli counts of salted and... 46
Table 8. Changes in coliform bacteria and E. coli counts of salted and... 47
Fig. 1. Changes in VBN of salted and fermented anchovy at different salt... 28
Fig. 2. Changes in VBN of salted and fermented shrimp at different salt... 30
Fig. 3. Changes in amino nitrogen of salted and fermented anchovy at... 38
Fig. 4. Changes in amino nitrogen of salted and fermented shrimp at... 39