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Changes in Physicochemical Quality during the Seasoned and Fermented Alaska Pollack Roe with Vacuum Fermentation  

김정욱 (태경농산주식회사 품질관리팀)
이성갑 (한경대학교 대학원 식품공학과 식품생물산업연구소)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.4, 2003 , pp. 353-358 More about this Journal
Abstract
Low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The results were as follows. The moisture content, pH and salinity decreased slightly, but the contents of 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 VBN was 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.
Keywords
Jeot-gal; alaska pollack roe; VBN; shelf-life; vacuum fermentation;
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