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This study was conducted to inhibit histamine formation in salt-fermented anchovy Engraulis japonicus fish sauce, by lowering the pH using 1% citric acid as food additive during the initial fermentation stage. The fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and left at ambient temperature for 4 h, and 24 h with 25% salt, 1% citric acid, and without citric acid for a 6-month fermentation period. The content of ammonia nitrogen, total nitrogen, and glutamic acid in fish sauce was unaffected by the addition of citric acid during the fermentation period. The histamine content of F and 4 h samples were 20.5–30.6 and 77.4–119.3 mg/kg, respectively. The histamine content of F and 4 h samples with 1% citric acid was 4.1–8.7 and 50.4–56.1 mg/kg, respectively. Furthermore, addition of citric acid did not inhibit histamine formation in 24 h sample that had lower freshness quality. Additionally, effective inhibition of histamine is observed during manufacturing of salt-fermented anchovy fish sauce on an industrial scale, suggesting that lowering the initial pH using 1% citric acid does not alter the taste and flavor of the fish sauce.

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기사명 저자명 페이지 원문 목차
시판 식해의 영양 특성 = Nutritional characteristics of commercial Sik-hae 최유리, 안영현, 허민수, 김진수 p. 151-161

넙치(Paralichthys olivaceus) 알로부터 등전점 용해/침전공정에 의해 회수한 분리단백질의 식품특성 = Food characteristics of protein isolates recovered from olive flounder Paralichthys olivaceus roe by isoelectric solubilization and precipitation process 강상인, 권인상, 김형준, 윤인성, 최유리, 이정석, 김진수, 허민수 p. 162-173

멸치(Engraulis japonicus) 액젓 부산물로부터 마이야르 반응을 통해 유도된 휘발성 향기성분 = Volatile flavor compounds derived from anchovy Engraulis japonicus sauce residues through maillard reactions 김진현, 차용준, 유대웅 p. 174-181

시판 유통 마른 김(Pyropia tenera)의 미생물학적·화학적 위해요소 분석 및 안전성 평가 = Safety assessment of microbiological and chemical hazards in commercial dried laver Pyropia tenera 김소희, 전은비, 송민규, 김진수, 이정석, 허민수, 박신영 p. 182-187

2018-2019년 남해안 어류양식장에서 분리한 대장균(Escherichia coli)의 항생제 내성 특성 및 비교 = Characteristics and comparison of antimicrobial resistance patterns of Escherichia coli isolated from fish farms in the South Coast of Korea in 2018-2019 박큰바위, 정연중, 유홍식, 조미라, 정연겸, 손광태, 목종수 p. 188-195

부산 태종대 굴통머리 미역(Undaria pinnatifida)의 화학적 특성 및 항산화 효과 = Chemical characteristics and antioxidant effects of sea mustard Undaria pinnatifida from the Gultongmeori area, Taejongdae, Busan 신영도, 이정우, 최명원, 임선영 p. 196-203

알쏭이 모자반(Sargassum confusum C. Agardh) 알긴산 분해 조효소 분해물의 알코올 침전에 의한 기호성 증진 효과 = Palatability-enhancing effect of the alcohol precipitate of Sargassum confusum C. Agardh extracts using an alginate-degrading crude enzyme 나현식, 김동현, 이하영, 유현지, 박미성, 우가은, 조미정, 안동현 p. 204-211

무어분 사료를 이용한 참돔(Pagrus major)의 선발육종 가능성에 대한 연구 = Possibility of selective breeding of red sea bream Pagrus major under non-fish meal diet 김동인, 다가쿠와 후미아키, 가토 게이타로, 와시오 요우헤이 p. 212-220

한국 동해에 서식하는 대게류(Chionoecetes spp.) 유생의 수직 분포 특성 = Vertical distribution characteristics of snow crab Chionoecetes spp. larvae in the East Sea 이현규, 이보람, 이정훈, 이승종, 지환성 p. 221-227

양식산 참조기(Larimichthys polyactis) (민어과) 자치어의 골격발달 = Osteological development of larvae and juveniles of the cultured small yellow croaker Larimichthys polyactis (Sciaenidae) 이강현, 조정현, 김진구 p. 228-242

LSTM (Long-short Term Memory)과 GRU (Gated Recurrent Units) 모델을 활용한 양식산 넙치 도매가격 예측 연구 = Forecasting the wholesale price of farmed olive flounder Paralichthys olivaceus using LSTM and GRU models 이가현, 김도훈 p. 243-252

Citric Acid에 의한 원료 멸치(Engraulis japonicus) pH가 발효초기 멸치 액젓의 히스타민 생성에 미치는 영향 = Effect of lowering the pH with citric acid on histamine formated in salt-fermented anchovy Engraulis japonicus fish sauce during the initial fermentation stage 심길보, 이우진, 안병규, 인정진, 한형구, 손승아 p. 253-258

겨울철 동해 북부 난바다곤쟁이류(Euphausiids)의 주야 수층별 분포 = Day-night vertical distribution of Euphausiids in the northern East Sea in winter 이보람, 이현규, 지환성 p. 259-264

참고문헌 (20건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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