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http://dx.doi.org/10.5657/KFAS.2019.0193

Quality Characteristics of the Myungran-Jeot with Saccharina japonica Water Extract Fermented by Lactic Acid Bacteria  

Hwang, Ji-Young (Department of Food Science & Technology, Dong-Eui University)
Jang, Jong-Soo (Research and Development Institute, Deok-Hwa Food)
Ryu, Dae-Gyu (Department of Food Science & Technology, Pukyong National University)
Kim, Kyung Tae (Department of Food Science & Technology, Dong-Eui University)
Huh, Man Kyu (Department of Food Science & Technology, Dong-Eui University)
Eom, Sung-Hwan (Department of Food Science & Technology, Dong-Eui University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.3, 2019 , pp. 193-198 More about this Journal
Abstract
Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.
Keywords
${\gamma}$-Aminobutyric acid; Alaska pollock roe; Myungran-jeot; Sea tangle extract;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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