[학위논문]진공발효에 의한 조미 명란의 저장중 이화학적 품질 변화 Changes in Physicochemical Quality During the Seasons and Fermented Alaska pollack Roe with Vacuum Fermentation원문보기
Traditional fermented fish products " Jeot-gal" have been prepared with addition of about 25% salt to prevent spoilage, but it has been known that salt is one of causative ingredient for adult diseases. So low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed ...
Traditional fermented fish products " Jeot-gal" have been prepared with addition of about 25% salt to prevent spoilage, but it has been known that salt is one of causative ingredient for adult diseases. So low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The fresh alaska pollack roe was washed in 3% NaCl solution and mixed with seasoning mixture(8% NaC1, 2% mono sodium glutamate, 2% sodium citrate, 0.045 pigment). After 8∼12 hours at 10℃, seasoned roe was drained and mixed with subingredients, 14.5% mono sodium glutamate, 12% sake, 18% sorbitol, 7% red pepper, 0.1% sodium ascorbate, 0.4% glycine and 30% fresh water. It was aged for four days at 5℃ and drained. After preparation, the products were ferniented at 5℃ in forms of vacuum and non vacuum. Evaluation of its quality in vacuum fermentation was compared with non vacuum products by physicochemical components and total bacterial counter comparing with non vacuum during the fermentation. The moisture content, pH and salinity decreased slightly, but the contents of AN, VBN and total amino acids increased gradually during fermentation regardless of ripening types. pH and salinity showed little difference with ripening types, but moisture content was a little lower and the contents of AN and VBN were some higher in non vacuum than those in vacuum, whereas total amino acid contents were greater in vacuum. In addition. total viable cell count were similar to trend of gentle decrement after increment to some degree but were higher in non vacuum than those in vacuum. Judging from the results of physicochemical analysis, it was showed that fermentation delayed in vacuum therefore it was considered that vacuum fermentation can be effective on shelf-life extension of jeot-gal.
Traditional fermented fish products " Jeot-gal" have been prepared with addition of about 25% salt to prevent spoilage, but it has been known that salt is one of causative ingredient for adult diseases. So low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The fresh alaska pollack roe was washed in 3% NaCl solution and mixed with seasoning mixture(8% NaC1, 2% mono sodium glutamate, 2% sodium citrate, 0.045 pigment). After 8∼12 hours at 10℃, seasoned roe was drained and mixed with subingredients, 14.5% mono sodium glutamate, 12% sake, 18% sorbitol, 7% red pepper, 0.1% sodium ascorbate, 0.4% glycine and 30% fresh water. It was aged for four days at 5℃ and drained. After preparation, the products were ferniented at 5℃ in forms of vacuum and non vacuum. Evaluation of its quality in vacuum fermentation was compared with non vacuum products by physicochemical components and total bacterial counter comparing with non vacuum during the fermentation. The moisture content, pH and salinity decreased slightly, but the contents of AN, VBN and total amino acids increased gradually during fermentation regardless of ripening types. pH and salinity showed little difference with ripening types, but moisture content was a little lower and the contents of AN and VBN were some higher in non vacuum than those in vacuum, whereas total amino acid contents were greater in vacuum. In addition. total viable cell count were similar to trend of gentle decrement after increment to some degree but were higher in non vacuum than those in vacuum. Judging from the results of physicochemical analysis, it was showed that fermentation delayed in vacuum therefore it was considered that vacuum fermentation can be effective on shelf-life extension of jeot-gal.
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