• Culinary science and hospitality research
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• v.20 no.2
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• pp.246-259
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• 2014

This study was carried out to investigated the quality characteristics of kimchi, made by adding blue crab. Kimchi is made into a fermented vegetable food by adding red pepper powder, garlic, ginger and fermented salted fish to the salted cabbage or radish. Chitin/chitosan, found in the shell of crab is the biopolymer. Chitin possesses many beneficially biological properties. Salt consumption impacts on human health problems such as hypertension and cardiovascular disease. In this study, we hypothesized that kimchi added with raw blue crab would reduce excessive salt consumption and increase protein supplementation. We analyzed lactic acid bacteria level, pH, acidity, salinity and free amino acid of kimchi added with blue crab during 1, 15 and 30 days storage period at $5^{\circ}C$. Lactic acid bacteria, pH, salinity increased significantly in kimchi added with blue crab compared to the control. Accordingly, this result suggested that kimchi should be manufactured by adding raw fish rather than fermented salted fish.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.13-20
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• 1993

Traditional fermented fish products 'Jeodtgal' have been prepared with addition of about $25\%$ salt to prevent spoilage, but domestic seasoned and fermented products have only about $8\%$ salt, so they have been required careful treatment during distribution and could have a different fermentation pattern from traditional 'Jeodtgal' This study was conducted to establish shelf-life of seasoned and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at $10^{\circ}C,\;20^{\circ}C$ and $30^{\circ}C$, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen(VBN), ammonia nitrogen ($NH_3-N$) and total nitrogen(T. N) rapidly increased during storage at $20^{\circ}C$ and $30^{\circ}C$, but pH value and Hunter color value(${\Delta}E$) slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and senseory evaluation, seasoned and fermented squid could be storage for 3days at $30^{\circ}C$, 7days at $20^{\circ}C$ and 25days at $10^{\circ}C$, respectively. The ratio of quality deterioration per hour were 0.00166 at $10^{\circ}C$, 0.00595 at $20^{\circ}C$ and 0.01385 at $30^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1063-1067
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• 1997

This study was performed to assess the levels of the trace elements(Fe, Cu, Zn, Cr, Co, Mn, Pb, and Cd) in salt-fermented fish products from some areas of the west coast in Korea. Seven samples were Shrimp(Seawoo-jeot), Clam(Jogai-jeot), Oyster(Orikul-jeot), big eyed horring(Bendeng-ie jeot), Mysis(Gonjeng-ie jeot), Hwangandali(Hwangsegi-jeot), and Squid, Han Chi(Han chi-jeot). They were ashed with ternary solution. After ashing the samples, the amount of trace elements in the samples were measured by ICP. The moisture content of the 7 samples before freezing dry were 68.36, 71.52, 81.19, 62.27, 71.30, 64.27, and 66.74%, respectively. Jogai-jeot and Gonjeng-ie jeot contained the most amount of moisture among the samples. Fe contents were 66.46, 309.10, 27.03, 23.01, 132.45, 35.75, and 9.72ppm, respectively. Jogai-jeot contained the most amount of Fe among the samples. Cu contents were 4.60, 4.36, 3.75, 2.21, 10.36, 2.71, and 58.15ppm, respectively. Hanchi-jeot contained the most amount of Cu among the samples. Zn contents were 16.02, 75.06, 37.43, 28.43, 132.45, 35.75, and 9.72ppm, respectively. Gonjeng-ie jeot contained the most amount of Zn among the samples. Cr contents were 0.80, 1.61, 0.84, 0.96, 1.12, 0.96, and 0.59ppm, respectively. Jogai-jeot contained the most amount of Cr among the samples. Co contents were 0.13, 0.54, 0.31, 0.46, 0.50, 0.63, and 0.35ppm, respectively. Hwangsegi-jeot contained the most amount of Co among the samples. Mn contents were 7.30, 10.69, 14.87, 4.12, 8.03, 2.94 and 1.54ppm, respectively. Origkul-jeot contained the most amount of Mn among the samples. Pb contents were 1.80, 4.30, 2.53, 4.61, 3.08, 5.04, and 2.74ppm, respectively. Hwangsegi-jeot contained the most amount of Pb among the samples. Cd contents were 0.005, 0.03, 0.06, 0.005, 0.01, 0.00, and 0.10ppm, respectively. Hanchi-jeot contained the most amount of Cd among the samples. This study is limited within 7 samples caught and producted from the some areas of the west coast in Korea. Therefore, I hope there will be broader experiments concerned with this study to make clear not only nutritional aspect(the contents of Fe, Cu, Zn, Cr, Co, and Mn) but also toxicological aspect(the contents of Pb and Cd).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1265-1273
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• 2005

The purpose of this study was to prepare accelerated salt-fermented anchovy sauce using a shrimp processing byproducts (head, shell and tail) as a fermenting accelerator, and to investigate its physicochemical and enzymatic properties. Four types of sauces were prepared with 0, 10, 20, and 30$\%$ (w/w) addition of shrimp byproduct and fermented at 24$\pm$2$^{\circ}C$ for 360 days. During fermentation, all four type sauces decreased moisture content (67.5$\%$68.0$\%$ to 64.0$\∼$64.8$\%$) and pH (5.52$\∼$7.10 to 5.03$\∼$6.58), but showed increase in their crude protein (7.0$\∼$8.2 to 10.8$\%$) and volatile basic nitrogen contents (40$\∼$75 to 180$\∼$200 mg/100 g of sauce). The ratio of amino nitrogen to total nitrogen contents of control (0$\%$) and sauce with 10$\%$ shrimp byproducts (10$\%$ sauce) were maximized at 270 days, whereas 20$ \% $ and 30$\%$ added sauces were at 180 days. Endoprotease and exoprotease activities of anchovy sauces added with 20$\%$ and 30$\%$ of shrimp byproducts tend to be higher than those of control (0$\%$) and 10$\%$ addition. Proteolytic activities of sauces at pH 9 were about 2 times higher than those at pH 6. Amidolytic activities for LeuPNA decreased remarkably during fermentation, and control (0$\%$) almost lost their activity at 180 days, while additional sauces were relatively stable. These suggest that alkaline pretense of anchovy and shrimp byproducts as a endoprotease mainly contributed to the fermentation of salt-fermented sauces. The protein molecular weight distribution of sauces indicated 2 groups of peaks (peak 1,>70,000 da and peak 2, 3,000$\∼$29,000 da). As the fermentation proceeded, peak 1 tended to decrease in all of sauces, but peak 2 increased rapidly from 30 to 270 days. Optimum fermentation periods of control and 10$\%$ sauces were 270 days and those of 20$\%$ and 30$\%$ sauce were 180 days. The results suggest that shrimp byproduct can be used as accelerator of salt-fermented sauce.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.