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KMID : 0380319730110000059
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Journal of Korean Research Institute for Better Living
1973 Volume.11 No. 0 p.59 ~ p.67
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STUDIES ON THE JUTT-KALS, THE KOREAN FERMENTED FISH PRODUCTS(Ⅲ)
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Abstract
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The nitrogen compounds of Jutt-Kals, the Korean fermented fish products are studied in this paper. The Kjeldahl method is discussed for determination of total nitrogen and volatile nitrogen, Van Slyke method is discussed for determination of free amino acid. The results are shown in table 4 in the original paper.
For on studies of sanitary science of Jutt-Kals, diazo reation using DU-spectrophotometer is discussed for the determination of histamine. And in addition to histamine content, pH, acidity, sodium chloride contents and ash were determined. The results are shown in table 6 in the original paper.
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KEYWORD
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