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Preparation of Whelk Internal Organ Jeotgal with the Addition of Commercial Proteolytic Enzymes  

Oh, Jeong-Hoon (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University)
Koo, Myung-O (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University)
Lee, Kyung-Eun (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University)
Lee, Seung-Cheol (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 570-576 More about this Journal
Abstract
For the utilization of the by-products of whelk processing, whelk internal organ with the addition of commercial proteolytic enzymes - Flavourzyme, Neutrase, Protease NP, Prozyme - were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at salt concentration of 25% with enzyme contents 0.05 and 0.1%. The samples were stored at $10^{\circ}C$ and the chemical properties were evaluated for 6 months. The pH in all samples were decreased from near 6.8 in the beginning stage to 6.1-6.4 in the final stage of incubation. Amino nitrogen of jeotgal increased with enzyme concentration and showed maximum value, 646 mg%, at 0.1% of Flavourzyme. Total nitrogen content was increased till four months, but rapidly decreased after that. Protein degradations of whelk internal organ during maturation of jeotgals were investigated by SDS-PAGE. The patterns of degradation were different with added enzymes.
Keywords
whelk internal organ; FIavourzyme; Neutrase; Protease Np; Prozyme; jeotgal;
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