Browse > Article
http://dx.doi.org/10.11002/kjfp.2011.18.3.335

Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces  

Park, Jung-Suk (Department of Complementary & Alternative Medicine, Kwang-ju Women's University)
Publication Information
Food Science and Preservation / v.18, no.3, 2011 , pp. 335-340 More about this Journal
Abstract
Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.
Keywords
Mytilus edulis; hot pepper seasoning sauce; Teriyaki seasoning sauce; plum seasoning sauce;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Lee KH, Kim JH, Cha BS, Kim JO, Byun MY (1999) Quality evaluation of commercial salted and fermented seafoods. Korean J Food Sci Technol, 31, 1427-1433
2 Chung SY, Kim HS (1980) The taste compounds in fermented entrails of Clupanodon Osdeckii. J Korean Soc Food Nutr, 9, 23-32
3 Lee EH (1995) The sitology feature and manufacturing technique tendency of the fermented seafood. Korea Soc Food Cookery Sci, 11, 405-417
4 Chung SY, Lee EH (1976) The taste compounds fermented acetes chinensis. Korean Fish Society, 9, 79-110
5 Kim YY, Kim HS, Kim MH, Jang SJ, Lee MS (2006) Effect of Docosahexaenoic Acid (DHA) Apoptosis of Human Endotheliol ECV304 Cells. The Korean Nutrition Society, 39, 357-365
6 Jang JH, Yun SM, Lee JS (2006) Detoxification and paralytic shellfish profile with heating, storage and treatment of alkaline in blue mussel, Mytilus edulis. J Korean Soc Food Nutr, 35, 212-218   DOI
7 Kim YM (1999) Changes in the toxicity of paralytic shellfish poison during storage of canned blue mussel (Mytilus Edulis) and oyster (Crassostrea Gigas). J Food Hyg Safety, 14, 265-269
8 AOAC (1980) Official Methods of Analysis, 13th ed., Association of Official Analytical Chemists, Washington DC, p 31-55
9 Korea Food ＆ Drug Administration (2002) Food Code (a separate volume) Munyoungsa, Seoul, p. 304-309
10 Waters Associates (1990) Waters analysis amino acid. PICO TAG system, Young-in Scientific Co, Ltd, p 41-46
11 Folch J, Less M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem, 226, 497-509
12 Chang HK (2005) Effect of processing methods on the chemical composition of Panax ginseng leaf tea. Korean J Food Nutr, 18, 63-71
13 Lee HS, Kim Y (2002) Mannual of SPSS 10.0. Beubmunsa, Seoul, p 171-179
14 Lee SM, Lim JM, Kim KH, Cho SY, Park KS, Sin YM, Cheung CH, Cho JI, You HJ, Kim KH, Cho DH, Lim CJ, Kim OK (2008) Microbiological Study using Monitoring of Microorganism in Salt-Fermented Fishery Products. J Hygiene Safety, 23, 198-205
15 Kim HJ, Yoon MS, Park YS, Ha JH, Heu MS, Kim JS (2009) Food component characteristics of commercial salt-fermented silver-stripe round herring. J Korean Fish Soc, 42, 116-122
16 An KH, Kim JG, Ko SN, Kim WJ (1999) Effect of extraction conditions on the quality improvement of mussel extracts. Korean J Food Sci Technol, 31, 1017-1023
17 Kang DS, Ha BS (1991) Carotenoid pigments of bivalves 1. Comparison of carotenoid pigments from mussel and blue mussel. J Korean Soc Food Nutr, 20, 369-375
18 Yoo SK, Kim KJ, Lee CK (1970) Biological studies on the propagation of importance bivalves 4. Growth of the mussel, Mytilus edulis Linne. Bulletin Korean Fisheries Soc, 3, 103-109
19 Yoo SK, Kang KH, Lee DY (1988) Occurrence and survival rate of sea mussel, Mytilus edulis. Bulletin Korean Fisheries Soc, 21, 35-41
20 Dare PJ (1976) Settlement, growth and production of the mussel Mytilus edulis L, in Morecame Bay, England. Fisheries Investigation Series, 28, 1-25
21 Lee WD (2001) Recent development of Jeotgal (traditional Korean fermented seafood) and its future, Food Ind Nutr, 6, 23-27