• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

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.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.237-245
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• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.116-122
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• 2004

Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.