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This study determined optimun conditions for making a natural seasoning using oyster by enzymatic method.Among three pretreatment conditions,the optimal pretreatment condition for oyster was obtained when dipped with 5% salt solution and sequentially centrifuged at 13,500rpm for 3 min.Also,Delvolasewas selected as an enzyme for oyster because of the high hydrolytic activity.The optimal hydrolytic conditions was followed as below.