멸치액젓 제조 시 소금의 종류가 품질에 미치는 영향

Abstract

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 193.24-198.32 mg/100g, amino nitrogen(AN) contents were 1250.37-1296.91 mg/100g, total nitrogen(TN) contents were 2.22-2.38 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.