• Title/Summary/Keyword: salted and fermented

Search Result 228, Processing Time 0.026 seconds

Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment (초고압처리에 의한 새우젓의 미생물변화)

  • Mok, Chul-Kyoon;Song, Ki-Tae;Lee, Sang-Ki;Park, Jong-Hyun;Woo, Gun-Jo;Lim, Sang-Bin
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.2
    • /
    • pp.349-355
    • /
    • 2000
  • This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing $3.4{\times}10^5\;CFU/g$ for general bacteria, $6.4{\times}10^4\;CFU/g$ for halophilic bacteria, $4.2{\times}10^5\;CFU/g$ for yeast and $3.0{\times}10^4\;CFU/g$ for halophilic yeast. The degree of sterilization increased with the magnitude of pressure and treatment time, and the sterilization could be analyzed by the first order reaction kinetics. The sterilization rate constants $(k_p)$ of the halophilic bacteria was lower than that of general bacteria. The $log(k_p)$ increased linearly with pressure and the slope of the regression line of the halophilic bacteria was greater than that of general bacteria, indicating that the sterilization of the halophilic bacteria was more dependent on the pressure. High hydrostatic pressure treatment was an effective non-thermal sterilization method for the salted and fermented shrimp, and the optimum treatment condition was for 10 min at 6,500 atm.

  • PDF

Changes in Physicochemical Properties of Salted and Fermented Shrimp at Different Salt Levels (염농도를 달리한 새우젓 발효중 이화학적 특성 변화)

  • Mok, Chul-Kyoon;Lee, Ju-Yeon;Song, Ki-Tae;Kim, Sun-Young;Lim, Sang-Bin;Woo, Gun-Jo
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.1
    • /
    • pp.187-191
    • /
    • 2000
  • This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.

  • PDF

The present condition and development prospect of the fermented fishery products (젓갈산업의 현황 및 발전 방향)

  • Kim, Sang Moo
    • Food Science and Industry
    • /
    • v.53 no.2
    • /
    • pp.200-214
    • /
    • 2020
  • The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

Establishment of Processing Conditions of Salted Anchovy 1. Changes of Chemical Compositions during Fermentation of Salted Anchovy by Salting Methods (염장 멸치 (Salited Anchovy)의 제조조건 1. 염장방법에 따른 염장 멸치 (salted anchovy)의 제조 중 성분 변화)

  • SHIM Kil-Bo;KIM Tae-Jin;JU Jung-Mi;CHO Young-Je
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.34 no.2
    • /
    • pp.98-102
    • /
    • 2001
  • We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at $20^{\circ}C$ than at $5^{\circ}C$. Total nitrogen content was lower in anchovy by brine salting than by dry salting. Amino nitrogen increased remarkably during fermentation of salted anchovy at $20^{\circ}C$, while increased slightly at$5^{\circ}C$. Amino nitrogen showed maximum value on 120 days in dry salting and on 30 days in brine salting at $20^{\circ}C$, respectively. The changes of VBN were similar to the changes of amino nitrogen. The brine salting accelerated hydrolysis of anchovy meat compared with that of dry salting at $20^{\circ}C$, and the hydrolysis were suppressed at $5^{\circ}C$, The POV increased rapidly in dry-salted anchovy than brine-salted anchovy. We suggested that the appropriate processing condition of salted anchovy is to ferment for 5-6 months at $5^{\circ}C$ by addition of $25\%$ salt after pre-salting of raw anchovy.

  • PDF

Draft Genome Sequence of Latilactobacillus sakei subsp. sakei FBL10, a Putative Probiotic Strain Isolated from Saeujeot (salted fermented shrimp)

  • So-Yun Lee;Dabin Kim;Seung-Min Yang;Eiseul Kim;Hae-Yeong Kim
    • Microbiology and Biotechnology Letters
    • /
    • v.51 no.4
    • /
    • pp.526-530
    • /
    • 2023
  • Here, we report the draft genome sequence of Latilactobacillus sakei subsp. sakei FBL10 isolated from Saeujeot (salted fermented shrimp). The draft genome consists of 2,285,672 bp with a G+C content of 41.1% and contains 2,282 coding genes. Genome analysis revealed that clusters associated with bacteriocin production were identified, in addition to several probiotic properties, such as stress resistance factors and aggregation. On the other hand, antibiotic resistance genes and virulence factors were not present. Pangenome analysis for 32 genomes showed 213 unique genes for FBL10 strain. These results demonstrate the beneficial properties of strain FBL10 as a putative probiotic.

Characterization of the Recombinant Glutamate Decarboxylase of Lactobacillus brevis G144 Isolated from Galchi Jeotgal, a Korean Salted and Fermented Seafood

  • Kim, Jeong A;Park, Ji Yeong;Kim, Jeong Hwan
    • Microbiology and Biotechnology Letters
    • /
    • v.49 no.1
    • /
    • pp.9-17
    • /
    • 2021
  • A γ-aminobutyric acid (GABA)-producing microorganism was isolated from galchi (hairtail fish, Trichiurus lepturus) jeotgal, a Korean salted and fermented seafood. The G144 isolate produced GABA excessively when incubated in MRS broth containing monosodium glutamate (MSG, 3%, w/v). G144 was identified as Lactobacillus brevis through 16S rRNA and recA gene sequencing. gadB and gadC encoding glutamate decarboxylase (GAD) and glutamate/GABA antiporter, respectively, were cloned and gadB was located downstream of gadC. The operon structure of gadCB was confirmed by reverse transcription (RT)-polymerase chain reaction. gadB was overexpressed in Escherichia coli and recombinant GAD was purified and its size was 54.4 kDa as evidenced by SDS-PAGE results. Maximum GAD activity was observed at pH 5.0 and 40℃ and the activity was dependent on pyridoxal 5'-phophate. The Km and Vmax of GAD were 8.6 mM and 0.01 mM/min, respectively.

Microbiological Contamination in Domestic and Imported Squid Todarodes pacificus Jeotgal Distributed at On-line Marketplaces: An Investigation (온라인에서 유통 중인 국내산 및 수입산 오징어(Todarodes pacificus) 젓갈의 미생물학적 오염도 조사)

  • Song, Min Gyu;Kim, So Hee;Park, Shin Young
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.55 no.4
    • /
    • pp.437-442
    • /
    • 2022
  • Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

Studies On Whole Chinese Cabbage Kimchi -An Investigation on the Method of Making Kimchi and a Taste in the Taegu Area- (통배추김치에 관한 연구 -대구지역을 중심으로 담그는 방법과 기호에 관한 실태조사-)

  • 김명선;한재숙
    • Korean journal of food and cookery science
    • /
    • v.11 no.1
    • /
    • pp.13-19
    • /
    • 1995
  • The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

  • PDF

Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces (시판 까나리(Ammodytes personatus) 액젓에서 분리한 tryptamine 생성균의 특성)

  • Um, In-Seon;Kim, Tae-Ok;Kim, Hee-Dai;Park, Kwon-Sam
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.49 no.6
    • /
    • pp.792-799
    • /
    • 2016
  • We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.

Effect of Garlic on Quality of Low Salted Anchovy - 2. Changes of Nitrogenous Compounds - (마늘 첨가가 저염 멸치젓의 품질에 미치는 영향 - 제2보 함질소화합물의 변화 -)

  • 진양호;권오천;성낙주;신정혜;강민정
    • Culinary science and hospitality research
    • /
    • v.8 no.3
    • /
    • pp.279-294
    • /
    • 2002
  • The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

  • PDF