• 수산해양교육연구
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• 제24권6호
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• pp.755-762
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• 2012

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature ($25{\sim}55^{\circ}C$) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at $55^{\circ}C$. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, $55^{\circ}C$ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, $55^{\circ}C$ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at $55^{\circ}C$ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at $25{\sim}55^{\circ}C$ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

• 한국식생활문화학회지
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• 제31권4호
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 한국버섯학회지
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• 제16권3호
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• pp.225-230
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• 2018

본 연구는 느타리버섯 수확후배지를 배지자원으로 재사용하기 위하여 미생물처리에 의한 수확후 배지의 총질소함량 증진효과를 조사하였다. Bacillus sp. GM20-4 와 Rhodobacter sphaeroides(RS) 배양액 30%를 함께 접종하여 5일간 상온에서 배양 시 총질소 함량이 가장 크게 증가하였다. 농가의 수확후배지 조성에 따른 GM20-4와 RS처리에 의한 T-N함량 변화를 조사하기 위하여 경기 지역 버섯재배농가 세 곳의 수확후배지(spent mushroom substrates, SMS A, B, C)를 수집하여 GM20-4 와 RS 배양액 30%를 처리한 결과, 무처리구에 비해 건조 SMS B에서 T-N함량이 20%p로 가장 크게 증가하였고, 건조 SMS A는 17%, C는 12% 증가하였다. 반면에 생수확후 배지에서는 미생물 처리에 의한 T-N 함량 증가 효과가 크지 않았다. 또한 아미노산 조성별 함량 변화는 건조된 SMS A, B, C 모두 GM20-4와 RS 처리로 aspatic acid와 glutamic acid가 상대적으로 높게 증가한 결과를 보였고, 특히 건조 SMS B의 처리구에서 두 아미노산의 함량이 무처리구보다 2.9배 증가를 보임으로서 미생물처리가 수확후배지의 총질소 및 아미노산 함량의 증진효과를 확인하였다.

• 수산해양교육연구
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• 제26권4호
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• pp.823-830
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• 2014

This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen and 584.59-1593.52 mg/kg of histamine. Whereas commercial salted-fermented sand lance sauces contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen and 194.01-1839.68 mg/kg of histamine. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.

• 한국식품영양학회지
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• 제32권5호
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• pp.530-535
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• 2019

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

• 한국수산과학회지
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• 제7권1호
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• pp.37-40
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• 1974

수획기(1973년 9월$\~$1974년 4월) 중, 참굴의 생패를 채취하고 자숙하여서 얻은 자즙의 식품영양학적가치를 평가하기 위하여 화학포성의 월별 변화를 분석한 결과는 다음과 같다. (1) 조단백태 질소의 양은 1월을 전후하여 약간 감소하였으나, 그 이후는 계속 증가하는 경향이었으며, 이 점은 비단백태 질소에서도 같은 결과이었다. (2) 아미노태 질소는 4월까지 계속 증가하였으며, 특히 2월 이후는 급격히 증가하였다. (3) 총당은 그 대부분이 글리코겐으로 이루어져 있음을 알 수 있었고, 글리코겐은 아미노태 질소의 함량변화와 비슷한 경향으로서 4월까지 계속 증가하였다. (4) 자즙중의 조단백질과 총당의 함량변화는 수분함량과는 역의 상관관계를 보였다.

• 한국식품영양학회지
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• 제29권2호
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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.

• ALGAE
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• 제29권3호
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• pp.227-235
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• 2014

The red seaweed, Gracilaria tikvahiae McLachlan, was cultivated in open water farms in urbanized estuaries of Long Island Sound (26-30 psu of salinity) and New York City (20-25 psu), USA in 2011. Plants were harvested monthly from summer (August, $24^{\circ}C$) to fall (November, $13^{\circ}C$) and analyzed for total nitrogen, protein, and amino acid content. On a dry matter (DM) basis, nitrogen and protein significantly increased over the harvest period until October and then plateaued. Nitrogen increased from $22{\pm}1g\;kg^{-1}$ DM in August to $39{\pm}3g\;kg^{-1}$ DM in October (p < 0.001). Protein increased from $107{\pm}13g\;kg^{-1}$ DM in August to $196{\pm}5g\;kg^{-1}$ DM in November (p < 0.001). With two exceptions, amino acid concentrations expressed on a crude protein (CP) basis were similar over the harvest period. Essential amino acids accounted for $48{\pm}1%$ of all amino acids present with lysine and methionine averaging $56{\pm}2g\;kg^{-1}$ CP and $18{\pm}1g\;kg^{-1}$ CP, respectively. Histidine was underrepresented among essential amino acids and averaged $13{\pm}1g\;kg^{-1}$ CP. Taurine ranged from 2.1 to $3.2g\;kg^{-1}$ DM. With its moderate levels of lysine, methionine and taurine, ocean farmed G. tikvahiae has the potential of overcoming many nutrient deficiencies currently associated with terrestrial plant ingredients in alternative feeds for fish and shrimp.

• 한국식품과학회지
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• 제29권5호
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• pp.992-998
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• 1997

영양적으로 우수하고 저염이면서 기능성 높은 고품위의 김치 전용 액젓을 개발할 목적으로 액젓을 실험용 전기투석기를 이용하여 탈염하였다. 염농도를 20%, 15%, 10%, 5%, 2%로 조정하였으며 pH Total nitrogen, Amino nitrogen, $NH_3$ 함량을 측정하여 탈염과정 중 발생하는 이화학적 숙성 지표의 변화를 측정하였다. 탈염이 진행됨에 따라 pH는 증가하였고 TN, AN의 함량도 증가하였다. 반면에 $NH_3$의 함량은 감소하였는데 이는 고유의 전하를 띠고 있는 암모니아의 특성상 염과 함께 제거된 것으로 사료되었다. 유리아미노산 함량은 대체적으로 증가하는 경향을 나타내었다. 따라서 전기투석기를 이용하여 액젓을 탈염하게 되면 염농도 2% 이하까지 탈염할 수 있었으며 동시에 염과 수분이 감소되므로 농축효과까지 얻을 수 있었다.