• 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 Food Hygiene and Safety
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• v.17 no.4
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• pp.173-177
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• 2002

It was performed to survey bacterial distribution on 72 salted fermented fishery products in Seoul Garak wholesale market from April to May in 2002. In average values of biological aspects, salts were 17.2%, in microbiological aspects (Unit: CFU/ml, bacterial cell count 4,900, coliforms 44, Vibrio spp., 160, Staphylococcus spp., 3,000 respectively. Of 93 isolated cells, coliforms were 35.5% (33/93), Vibrio spp. 8.6% (8/93) and Staphylococcus spp. 12.9% (12/93). E. cloacae was the highest (15/33) in coliforms, V. alinolyticus were the most (each 5/8) in Vibrio spp., In case of Staphylococcus spp., S. lentus was the best (5/12).

• Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.44-48
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• 2000

In order to utilize chum salmon returned in the east coast of Korea, the changes in the properties of Yeonual-jeot (salted salmon roe) fermented at different temperatures were measured for obtaining the basic data for its commercial production. Moisture content of salted salmon roe was significantly lower than raw salmon roe, while other proximate components were in the reverse. pH was constant for 56 days fermentation at $5^{\circ}C$, but decreased with fermentation Reriod at 10 and $15^{\circ}C$. The contents of amino-nitrogen and VBN were almost in constant at $5^{\circ}C$ up to 28 days of fermentation, but increased very slowly at $10^{\circ}C$ and moderately at $15^{\circ}C$. TBA value, and the numbers of total viable cells and lactic acid bacteria increased over all fermentation periods, more at higher fermentation temperatures.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.31-41
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• 1989

The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at $21^{\circ}C$ was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I ($p{\leqq}0.01$) and total evaluation of Kimchi I, II was more palatable than Kimchi III ($p{\leqq}0.05$) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.769-776
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• 2003

Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.487-493
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• 1995

The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11％ of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.27-34
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• 2017

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and $20^{\circ}C$, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.