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http://dx.doi.org/10.5657/KFAS.2021.0001

Processing and Quality Analysis of Seasoned Low-salt Fermented Styela clava Supplemented with Fermentation Alcohol for Extended Shelf-life  

Hwang, Young-Sook (Tongyeong Cooking Vocational Training Institute)
Lee, Hyun-Jin (Department of Seafood Science and Technology, Gyeongsang National University)
Hwang, Seok-Min (Department of Seafood Science and Technology, Gyeongsang National University)
Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.1, 2021 , pp. 1-8 More about this Journal
Abstract
In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.
Keywords
Fermentation alcohol; Low-salt fermented seafood; Mideoduck; Styela clava;
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Times Cited By KSCI : 3  (Citation Analysis)
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