Studies on the Fermentation of Fish Protein -1. A Model Design of Fermentor-

수산 발효식품 제조에 관한 연구 -1. 어육 발효조의 설계-

  • Lee, Kang-Ho (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Choi, Ho-Yeon (Dept. of Food Science and Technology, Pusan Fisheries College)
  • 이강호 (부산 수산대학 식품공학과) ;
  • 최호연 (부산 수산대학 식품공학과)
  • Published : 1972.06.01


In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.