• 한국조리학회지
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• 제10권4호
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• pp.190-200
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• 2004

This study was carried out to investigate the effects of intake of whangseoke-jeot with chitosan on the hematological changes. Twelve male students were divided into two groups and have been dieted for 3 days with whangseoke-jeot supplemented with/without 10% of chitosan(50,000 dalton) into seasoning. In order to decrease fishy smell and increase palatable taste effectively, minced ginger, garlic and onion as well as oil and roasted powder of perilla were included into the seasonings. Blood pressure was monitored everyday and serum was prepared following blood collection before and after 3 day diet. Chitosan was shown to decrease systolic pressure and total serum protein. On the other hand, albumin was decreased in the control group. It is noteworthy that seasoned whangseoke-jeot including perilla oil and powder seemed to decrease creatinine and total cholesterol and increase HDL. In conclusion, chitosan and perilla oil and powder might be proposed as good additives into whangseoke-jeot to relieve its highly salty effects on diet.

• 한국식품조리과학회지
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• 제18권1호
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• pp.34-42
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• 2002

The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.