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Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.335-340
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.335
 Title & Authors
Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces
Park, Jung-Suk;
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 Abstract
Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.
 Keywords
Mytilus edulis;hot pepper seasoning sauce;Teriyaki seasoning sauce;plum seasoning sauce;
 Language
Korean
 Cited by
1.
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한국식품영양과학회지, 2016. vol.45. 11, pp.1623-1629 crossref(new window)
2.
자연산 홍합(Mytilus coruscus)과 양식산 진주담치(Mytilus edulis)의 성분 특성,김선근;이소정;오광수;

한국수산과학회지, 2013. vol.46. 6, pp.717-724 crossref(new window)
3.
진주담치 Mytilus edulis 및 진주담치 복합추출물의 성분특성,김선근;황석민;오광수;

농업생명과학연구, 2013. vol.47. 6, pp.281-292 crossref(new window)
4.
홍합과 여러 식물의 열수 추출물의 알코올분해효소에 미치는 영향과 항산화 및 ACE 저해 활성,옥둘이;김시경;이승철;

한국식품조리과학회지, 2014. vol.30. 5, pp.613-619 crossref(new window)
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