Processing of Low Salt Fermented Sauce of Shellfish with Citric Acid Pretreatment

구연산 전처리에 의한 개량조개의 저염젓갈가공

  • You, Byeong-Jin (Department of Food Science, Kangreung National University) ;
  • Chang, Mi-Hwa (Department of Food Science, Kangreung National University)
  • 유병진 (강릉대학교 식품과학과) ;
  • 장미화 (강릉대학교 식품과학과)
  • Published : 1992.12.01

Abstract

In order to develop low salt fermented hen clam sauce with high stability, the effects of citric acid pretreatment and fermentation temperature were examined. The VBN contents of surf clam sauce treated with citric acid (SCA) were lower than those of control and the same sauces added alcohol at two temperature conditions ($5^{\circ}C$ and room temperature) during fermentation. The maximum $NH_2-N$ contents of control and SCA during fermentation at $5^{\circ}C$ were 501.3 and $618.4{\sim}691.6\;mg/100g$, respectively, and the pH of those showed $5.61{\sim}6.24$ and $2.43{\sim}3.21$. The total creatine contents of control and SCA, respectively, were $36.8{\sim}27.6\;mg/100g$ ranges. As the time of treatment with citric acid was longer, the degradation of ATP, ADP and AMP in the SCA was faster. In the control, the Ala content was $19.6{\sim}23.02%$ and was highest level among all free amino acids. As fermenting term was longer, among the free amino acids, Ala and Gly were large amounts in control and SCA, respectively, and Gly was slowly increased in SCA during fermentation. As the results of organoleptic test, the tastes of SCA showed good score than control.