동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제14권3호
  • /
  • Pages.257-264
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  • 2004
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

까나리 염장품 추출물 저장 중의 품질 변화

Quality Changes of the Extracts of Salt-Fermented Ammodytes personatus during the Storage

  • 이혜정 (가천길대학 식품영양과) ;
  • 공용우 (인천광역시 보건환경연구원) ;
  • 김종규 (가천길대학 보건행정과)
  • 발행 : 2004.06.01
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초록

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

키워드

참고문헌

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