초록

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Abstract ▼ AI-Helper

The biggest Problem of low-salted Jeot-gal is the reduction of its shelf-life. Chitosan, glucono $\delta-lactone, $ and sykeeper were added to extend the shelf-life of low-salted Myungran-jeot, and various chemical and microbiological analyses were carried out during fermentation at

The biggest Problem of low-salted Jeot-gal is the reduction of its shelf-life. Chitosan, glucono $\delta-lactone, $ and sykeeper were added to extend the shelf-life of low-salted Myungran-jeot, and various chemical and microbiological analyses were carried out during fermentation at $10^{\circ}C.$ Sykeeper inhibited the increase in pH, and production of lactic acid, VBN, TMA, TBA, and the microbial growth, whereas enhanced the production of amino-N. But, chitosan and glucono $\delta-lactone$ had no significant difference from the control. The estimated shelf-life periods of low-salted Myngran-jeot fermented at $10^{\circ}C$ for control, chitosan, glucono $\delta-lactone, $ and sykeeper were about 14, 12, 16, and 19 days, respectively.

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