속성 정어리 액젓의 제조 조건

Hydrolyzing conditions of rapidly fermented sardine sauce

The optimal hydrolysis of a rapid processing method of fermented fish sauce was investigated with whole sardine. The frozen whole sardine was thawed at room temperature, homogenized with addition of water and protease such as Protease N.P.(3.14ㆍ10⁴U/g solid) and Alcalase(2.75ㆍ10⁴U/g solid) in a cylindrical vessel with agitator. Contents of crude protein, pure protein-nitrogen and amino nitrogen in whole sardine were 14.4%, 1,714.6 ㎎% and 185.2 ㎎%, respectively. And the content of protein for the basis of dry solid was 60.5%. The optimal pH, enzyme concentration, temperature and hydrolyzing time for the case of the Protease N.P. were 7.0, 4.5%, 55℃ and 5 hours and those for the case of the Alcalase were 8.0, 4.5%, 60℃ and 5 hours, respectively.