• 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.

• 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.

• Fisheries and Aquatic Sciences
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• 제2권1호
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• pp.36-43
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• 1999

A study on the hydrolysis of anchovy using proteolytic bacteria isolated from anchovy jeotkal (a salt-fermented fish) was carried out to develop a rapid process of liquefied anchovy jeotkal. Five kinds of proteolytic bacteria, such as Staphylococcus sp.-l, Photobacterium sp., Volcaniella sp., Staphylococcus sp.-2 and Bacillus sp., were isolated from the anchovy jeotka1 that fermented with $20\%$ NaCl at room temperature for 2 months. Those grew well at $40^{\circ}C$, pH 7.0 on TPY broth with $2.0\%$ NaCl. The optimal hydrolysis temperature, pH, time and proteolytic bacteria densities for hydrolysis of minced anchovy were$40^{\circ}C$, 7.0, 6 hours and $1.8\times10^8$ cells/g raw anchovy, respectively.

• 한국식품과학회지
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• 제31권4호
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• pp.1050-1056
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• 1999

식품첨가제의 사용없이도 저장성과 향미특성이 우수한 저염 오징어젓갈을 개발하기 위한 방법으로 감마선 조사기술을 이용하였다. 식염농도를 각각 5%, 10%, 20%로 조절한 오징어젓에 감마선을 조사한 후 $15^{\circ}C$와 $25^{\circ}C$에서 발효시키면서 일반성분, 식염함량, 수분활성도, pH, 총균수 및 관능적 품질 변화를 조사하였다. 감마선 조사직후 또는 발효기간 중 일반성분과 식염함량 및 수분활성은 감마선 조사에 의해 영향을 받지 않았다. 오징어젓갈의 총균수와 pH는 식염농도와 감마선 조사선량 및 발효온도에 따라 영향을 받았으며, 10%의 식염 첨가와 10 kGy의 감마선 조사를 병용처리한 오징어젓을 $15^{\circ}C$에서 발효시킨 경우 비조사구에 비해 적절한 미생물의 생육 저해로 저장기간 연장 효과를 보였고, 30일까지 관능적 품질이 적합하게 유지되는 것으로 나타났다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.89-90
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• 2003

Fermented fish (jeotkal) has been used as a method of preserving perishable fish and marine products. Recently, however, high salted jeotkal (20% and more) has avoided from consumer by reasons of organoleptic quality (high salinity), health value (degenerative chronic disease), and hygienic safety. Among these jeotkals, meanwhile, sikhae (lactic acid fermented fishes) has been traditionally favored in the eastern coastal area of Korea, which contain below 10% of salt content with acidic range (pH4∼5). (omitted)

• 한국미생물·생명공학회지
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• 제15권5호
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• pp.301-305
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• 1987

염장 식품인 젓갈류 15종류에서 호염성 세균을 분리하여 그들이 성장할 수 있는 NaCl 농도에 따라, 5-10% NaCl에서 잘 자라는 18균수와 10-20% NaCl 에서 더욱 잘 자라는 35균주를 구분하여, 이들을 moderate halophiles로 분류하였다. 분리한 moderate halophiles중에는 Flavobacterium-group I과 II 그러고 Pseudomonas sp.에 속하는 균주들이 있으며 이들은 3$0^{\circ}C$에서 10% NaCl을 첨가했을 때 가장 잘 성장하였다. Na 이온 대신 K 이온을 대치시켰을 때 1.5M에서는 대치가 가능하였으나 그보다 높은 농도인 2.5M 내지 3.5M에서는 대치될 수 없음을 확인하였고 Na 이온 대신 Li 이온이나 mg 이온은 생장에 적합하지 않았다.

• 동아시아식생활학회지
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• 제24권6호
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

• 한국식품영양과학회지
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• 제24권4호
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• pp.636-641
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• 1995

Proteolytic activities were compared using three species involving in squid jeotkal fermentation and showing positive reaction upon casein test : Pseudomonas D2, Flavovacterium odoratum and Acinetobacter calcoaceticus. Pseudomonas D2 produced highest activity of protease at 72h when incubated in our own modified medium(polypeptone, 0.5% ; tryptone, 0.5% ; NaCl, 3% ; pH, 7.5). Thus, this specie was selected for the further study. The growth pattern was coincided with the production of protease. Thus purification of protease was proceeded by ethanol precipitation, sephadex G-100 gel filtration, and DEAE sepharose ion exchange chromatography. The purified protease showed highest activity at pH 7.0 and 5$0^{\circ}C$. The enzyme was very stable over the wide ragnes of the temperature ; even with one hour heat treatment at 7$0^{\circ}C$, the enzyme showed substantial amount of the activity toward casein. In addition, the enzyme was stable over the wide range of pH. Molecular weight of the protease was determined to be 17.4 kD by SDS-PAGE.

• 한국식품과학회지
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• 제28권5호
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• pp.940-946
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• 1996

저염 명란젓에 sulfite 염을 첨가하여 숙성 중에 일어나는 여러 가지 화학적 및 미생물 변화를 측정하여 저염 젓갈의 shelf-life에 미치는 결과를 요약하면 다음과 같다. Bisulfite 및 metasulfite 명란젓은 숙성초기에 pH가 급격하게 감소하였다가 그 후 서서히 감소하였으며 젖산 생성량도 증가하였다. 숙성이 진행됨에 따라 아미노태 질소량은 감소 경향을 나타내었으며 metasulfite 명란젓이 가장 높은 생성량을 나타내었다. Bisulfite와 metasulfite의 첨가는 숙성 후기의 VBN 및 TMA 생성 억제에 효과적이었으며, 숙성 초기의 TBA 생성을 억제하였다. Bisulfite 및 metasulfite는 fungi를 포함한 미생물의 성장을 현저하게 저해하였다. Sulfite 염 첨가시의 추정되는 shelf-life는 대조군, sulfate, bisulfite및 metasulfite인 경우 각각 16, 14, 20 및 24일이었다.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.