Quality characteristics of low salted garlic Doenjang during fermentation
نویسندگان
چکیده
منابع مشابه
Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations
To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the entire fermentation period. Quantitative PCR showed that Bacteria were much more abundant than Arch...
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This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture ...
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The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the econom...
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This study was conducted to evaluate the effects of inoculation of homo-fermentative lactic acid bacteria(LAB) on ensiling characteristics and nutritive value of low dry matter corn silage (LDMCS). Corn foragewas harvested at milk stage (22.8 ± 0.9% DM), chopped at theoretical length of cut (TLC) 2.5 cm, and stored in eighteen 3.8 L mini silos for each treatment. The following treatments were u...
متن کاملeffect of garlic and lemon extracts on organoleptic assessment of salted rainbow trout (oncorhynchus mykiss) roe during refrigerator storage
fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2014
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2014.21.5.627