발효온도 및 식염농도가 전갱이 액젓 발효에 미치는 영향 (Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 24권 / 6호 / 755 ~ 762페이지
· 저자명 : 김보경, 이홍희, 정민홍, 조영제, 심길보

초록

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature (25~55℃) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at 55℃. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, 55℃ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, 55℃ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at 55℃ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at 25-55℃ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

영어초록

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature (25~55℃) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at 55℃. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, 55℃ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, 55℃ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at 55℃ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at 25-55℃ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

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