학술저널
Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제1호
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2014.0299 - 105 (7 pages)
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The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFs than the control (C) (p
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