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http://dx.doi.org/10.3746/jkfn.2012.41.5.666

The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt  

Park, Sung-Soo (Cheju Traditional Food Institute, Cheju Halla University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.5, 2012 , pp. 666-673 More about this Journal
Abstract
The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.
Keywords
Jeju; Chromis notatus; fermented fish; Jari-Jeot; bamboo salt;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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