초록

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Abstract ▼ AI-Helper

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7...

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the begining of fermentation period. $NH_2-N$ content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the begining of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the mirrobial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelflives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

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