• 식품보건융합연구
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• 제6권6호
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

• 한국수산과학회지
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• 제18권4호
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• pp.325-332
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• 1985

우리나라의 전통적인 수산발효식품인 젓갈을 식염농도를 낮추어 저장성이 있으면서도 풍미에 손색이 없고 또한 기호에 맞는 저식염젓갈을 가공하기 위한 일련의 연구로서, KCI을 $50\%$ 까지 대체하여 식염농도를 $4\%$ 까지 낮추어 제조한 저식염멸치젓과 조기젓 숙성중의 정미성분의 변화를 분석한 결과를 요약하면, 완숙기(숙성 60일경)의 멸치젓에서 양적으로 많은 유리아미노산은 lysine, alainne, leucine, valine, isoleucine, histidine, threonine 및 glycine 등 8종이었고, 조기젓(숙성 90일경)에서는 lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid 및 methionine 등 8종이었다. 그리고 멸치젓 및 조기젓 엑스분질소에 대한 유리아미노산질소의 비율은 각각 $57\%$ 및 $41\%$ 범위였으며, 저식염젓갈과 재래식젓갈제품 상호간의 차이는 없었다. 핵산관련물질은 멸치첫, 조기젓 모두 hypoxanthine이 대부분을 차지하였다. 또한 완숙기의 멸치젓 엑스분질소에 대한 총 creatinine질소의 비율은 $5.5{\sim}6.2\%$범위였고, 조기젓에서는 $8\%$ 범위였다. 결론적으로 저식염젓갈은 어종에 관계없이 재래식으로 담근 젓갈에 비해 별 손색이 없었으며 멸치젓 및 조기젓 정미성분의 주체는 유리아미노산이었고 핵산관련물질과 총 creatinine이 보조적인 구실을 하는 것으로 생각되었다.

• 한국식생활문화학회지
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• 제17권4호
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• 한국수산과학회지
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• 제54권6호
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• pp.841-848
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• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

• 한국수산과학회지
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• 제55권3호
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• pp.278-283
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

• 한국식생활문화학회지
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• 제15권2호
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• 한국식품영양과학회지
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• 제24권2호
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• 한국수산과학회지
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• 제16권2호
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• pp.133-139
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• 1983

정어리를 효율적으로 이용하기 위한 하나의 방안으로서, 식염농도가 낮은 정어리젓의 가공조건을 설정하고자 젖산, sorbitol, glycerin, 에틸알코올을 첨가하여 숙성 중의 pH, 휘발성염기질소 등의 변화를 관능검사와 더불어 실험한 결과 정어리젓의 최적가공조건은 정어리육에 대하여 젓산 $0.5\%$, sorbitol $6\%$, 에틸알코올 $6\%$를 젓담금할 때 첨가하여 60일간 숙성시키는 것이라는 결론을 얻었다.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1390-1397
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• 2004

우리나라 전통수산발효식품 중의 하나인 굴 젓갈을 소재로 하여 장기간 상온저장이 가능하며, 생굴의 풍미를 지닌 기름담금 염장발효 굴 제품을 가공하기 위한 최적 염장발효 조건과 염장발효 중의 성분변화에 대하여 살펴보았다. 염장발효 중 식염의 침투는 염장 초기에 완료되었으며, 아미노질소량은 저온숙성 20일째까지 계속 증가하다가 이후 일정한 함량을 유지하였고, 굴 자숙농축액을 첨가한 시료가 아미노질소의 함량이 가장 많았다. 염장발효 굴의 경도는 숙성 10일째까지 증가하다가 그 이후는 육 조직의 일부가 가수분해됨에 따라 점차 육질이 연화되어 감소하는 경향을 보였다. 염장직후의 생균수는 무염배지 및 2.5% 가염배지에서 각각 1.0∼1.1${\times}$$10^2$CFU/g, 6.7${\times}$$10^2$CFU/g이었고, 저온숙성 중 무염배지에서는 생균수가 전반적으로 변화를 보이지 않았으나, 2.5% 가염배지에서는 숙성 15일째까지 생균수가 뚜렷이 증가하다가 이후 감소하는 경향을 보였다. 염장발효 굴은 맛과 냄새 및 종합적 기호도 면에서 저온숙성 15∼20일째에 가장 좋았으며, 굴 자숙농축액을 첨가하여 염장발효시킨 시료가 특히 맛과 향기 면에서 우수하였다. 이상의 결과를 종합하여 볼 때, 기름담금 염장발효 굴 제품을 가공하기 위한 최적 염장발효 조건은 탈각한 생굴을 3% 식염수로서 수세하여 물 빼기를 한 다음, 포화식염수와 굴 자숙농축액의 2:1 혼합용액에 대해 1% sodium erythorbate와 0.2% polyphosphate를 각각 첨가한 염장액으로 물간하여 5$\pm$1$^{\circ}C$에서 15일간 발효 숙성시키는 것이 가장 좋았다.

• 한국수산과학회지
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• 제18권3호
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• pp.206-213
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• 1985

우리나라의 전통적인 수산발효식품 젓갈은 제조시에 첨가되는 식염의 양이 $20\%$ 전후이므로, 최근에는 이러한 식염의 과다섭취가 성인병을 유발시키는 것으로 알려져 있어 식염섭취량을 줄이고 있는 실정이다. 본 연구에서는 식염함량이 낮은 저식염젓갈의 제조와 품질개선을 목적으로 식염의 일부를 KCl로 대체하여 저식염멸치젓과 조기젓을 담그어 재래식젓갈($20\%$ 식염함량)과 숙성중의 화학성분을 비교분석하여 저식염젓의 가공조건을 검토한 결과는 다음과 같다. 멸치젓은 숙성 60일경에, 조기젓은 숙성 90일경에 완전히 익었으며 관능검사결과, KCl을 식염의 $50\%$까지 대체하여 담근 젓은 재래식젓갈에 비해 별손색이 없었으며, 멸치젓 및 조기젓 모두 식염 $4\%$, KCl $4\%$, lactic acid $0.5\%$, sorbitol $6\%$ 및 고추가루 알코올추출물 $4\%$(W/V)를 첨가하여 담근 젓의 품질이 가장 좋았으며 숙성 120일까지도 맛이 좋았다. 그리고 TBA 실험결과, 고추가루 추출물의 항산화성도 확인되었다.