• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.893-900
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• 2012

본 연구에서는 시판 멸치액젓에 주정을 일정한 비율로 첨가하여 소금의 용해도를 낮춤으로서 소금을 석출시키는 탈염방법을 활용하여 저염 멸치액젓의 제조공정을 확립하고자 하였다. 또한 시판 멸치액젓과 주정을 활용하여 탈염처리 한 저염 멸치액젓의 품질 특성을 비교하기 위해 일반성분, 총질소, 아미노태 질소, 대장균 및 아미노산 함량을 비교분석 하였다. 시판 멸치액젓에 대해 주정의 첨가량이 증가할수록 멸치액젓의 염도는 낮아지는 경향을 보였다. 즉, 멸치액젓 100 mL에 대해 주정을 각각 100% 및 300%(v/v)를 첨가한 경우에 멸치액젓의 염도는 14.3% 및 10.3%를 나타내었다. 이와 같은 현상은 염도 23%인 식염수 용액의 실험에서도 같은 경향을 보였다. 탈염처리 한 멸치 액젓의 총질소 함량은 1.20%이었고, 아미노태 질소 함량은 784.03 mg/100 g으로, 시판 멸치액젓보다 높은 함량을 나타내었다. 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 총아미노산은 glutamic acid, alanine, lysine 및 leucine이었고, 필수아미노산의 함량은 탈염처리 한 멸치액젓에서 높게 나타났다. 또한, 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 유리아미노산은 공통적으로 glutamic acid, leucine, alanine, valine, lysine 및 isoleucine 이었다. 이상의 결과에서 주정을 이용하여 소금을 원하는 농도만큼 특별한 장비없이 효과적으로 제거할 수 있는 멸치액젓의 탈염공정을 확립할 수 있었다. 또한 주정을 사용하여 멸치액젓을 탈염하는 방법은 총질소, 아미노태 질소 함량 및 아미노산 함량에 긍정적인 영향을 주어 맛을 향상시켜 줄 수 있을 것으로 기대되며, 본 연구의 결과로 저염 멸치액젓 상품화 연구의 기초자료로 활용 및 인류 보건향상에 크게 기여할 것으로 전망된다.

• 한국식품영양과학회지
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• 제26권5호
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• pp.784-787
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• 1997

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.

• 한국수산과학회지
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• 제39권3호
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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.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.221-224
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• 1998

Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4 $\pm$1$^{\circ}C$ and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.

• 한국식품과학회지
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• 제32권4호
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• pp.942-948
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• 2000

김치제조에 널리 쓰이는 젓갈류 즉, 멸치젓갈(액젓, 저염 액젓, 육젓), 새우젓갈 및 저염 까나리액젓과 젓갈 대용물로서 굴 가수분해물, 명태육 가수분해물 및 청각 추출물을 첨가하여 제조한 김치를 $20^{\circ}C,\;10^{\circ}C$ 및 $4^{\circ}C$에서 각각 숙성시키면서 숙성에 따른 아질산염의 함량과 그 분해효과를 살펴보았다. 그 결과, 젓갈류 첨가 김치의 경우, 아질산염 함량은 $20^{\circ}C$ 숙성에서 새우젓갈 및 멸치액젓 첨가구가 한 때 증가하였으나 그 후 다시 감소하였으며 $10^{\circ}C$와 $4^{\circ}C$의 경우도 대체로 감소하였다(<5 ppm). 젓갈 대용물 첨가 김치의 경우, 아질산염 함량은 숙성초기에 크게 감소한 후 숙성됨에 따라 일정하게 낮은(<2 ppm) 함량을 유지하였다. 각 시험구의 아질산염 분해효과는 젓갈류 첨가구가 다소의 변동을 보였으나 숙성온도에는 크게 영향을 받지 않으면서 대체로 일정한 수준을 유지하였다. 젓갈류 중에서는 저염 멸치액젓 첨가구가, 젓갈대용물 중에서는 굴가수분해물 첨가구가 90% 내외의 효과를 보여 타 시험구 $(70{\sim}80%)$보다 높은 아질산염 분해효과를 보였다.

• 한국수산과학회지
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• 제55권3호
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• 한국식품과학회지
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• 제24권6호
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• pp.541-546
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• 1992

저장성이 높은 저염젓갈을 가공할 목적으로 개량조개의 구연산 용액 전처리 및 숙성온도의 영향을 조사하기 위하여 저장성과 맛에 관련된 물질의 측정 및 젓갈의 관능검사를 실시하였다. $5^{\circ}C$ 에서와 상온에서 발효시킬 경우 구연산 처리한 시료는 alcohol 첨가한 시료와 control보다 VBN값이 낮게 나타났다. 숙성기간 중 아미노태질소의 변화에 있어서 구연산 처리시료의 경우 최대값이 $618.4{\sim}691.6\;mg/100g$이었고 control은 501.3 mg/100g이었다. pH의 값은 구연산 처리시료는 $2.43{\sim}3.21$이었고 control은 $5.61{\sim}6.24$를 나타내었다. creatine 함량은 구연산 처리시료 및 control 시료에서 $36.8{\sim}27.6 mg/100g$으로 큰 변화를 보이지 않았고 핵산 관련물질은 구연산 처리시간이 증가할수록 ATP, ADP AMP의 분해가 빠르게 일어났다. 유리아미노산에서는 conrol의 경우 전체 숙성기간 중에 가장 많은 량을 나타낸 것은 Ala으로 $19.60{\sim}23.02%$이었고 Glu은 구연산 처리시료에서 숙성기간의 경과에 따라 증가하였으며 필수아미노산도 $19.31{\sim}20.54%$에서 $31.40{\sim}42.02%$로 증가하였다. 관능검사에서 control보다 구연산 처리한 저염젓갈의 맛이 우수하였다.

• 한국식품과학회지
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• 제32권4호
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• pp.920-927
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• 2000

김치제조에 널리 쓰이는 젓갈류 즉, 멸치젓갈(액젓, 저염 액젓, 육젓), 새우젓갈 및 저염 까나리액젓과 젓갈 대용물로서 굴 가수분해물, 명태육 가수분해물 및 청각추출물을 첨가하여 제조한 김치를 $20^{\circ}C,\;10^{\circ}C$ 및 $4^{\circ}C$에서 각각 숙성시키면서 숙성에 따른 아미노질소의 함량과 ACE 저해효과를 살펴보았다. 그 결과, 젓갈류 첨가구의 경우, 아미노질소의 함량과 ACE 저해효과는 모든 숙성온도에서 숙성됨에 따라 어느 정도 증가한 후 대체로 일정한 수준을 유지하는, 유사한 경향을 보였다. 젓갈 대용물 첨가구의 경우, 아미노질소는 모든 숙성온도에서 각 시험구별 숙성에 따른 큰 변화 없이 $400{\sim}600\;mg/100\;g$의 함량을 보였으며 ACE 저해효과는 숙성 초기인 $1{\sim}2$일 사이에 급격한 상승 후 완만히 증가하는 경향을 보였다. 첨가된 젓갈 및 젓갈 대용물 중에서는 저염 멸치액젓 첨가구가 모든 숙성온도에서 아미노 질소의 함량(>600 mg/100 g)과 ACE 저해효과 (>80%)가 비교적 높았다. 그러나, 젓갈 대용물도 ACE 저해효과 면에서 젓갈류에 못지 않은 좋은 효과를 보임으로써 ACE 저해 기능성 김치용 조미소재로 젓갈류와 함께 이용 가능할 것으로 사료된다.