Utilzation of Ascidian, Holocynthia roretzi -5. Processing and Quality Evaluation of Fermented Ascidian(I)-

우렁쉥이 이용에 관한 연구 -5. 우렁쉥이 젓갈의 제조 및 품질평가( I )-

  • LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHO Ho-Sung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Dong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • RYUK Ji-Hee (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHO Young-Je (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • SUH Jae-Soo (Department of Food and Nutrition, Koshin University) ;
  • KIM Dong-Soo (Korea Food Research Institute)
  • 이강호 (부산수산대학교 식품공학과) ;
  • 조호성 (부산수산대학교 식품공학과) ;
  • 이동호 (부산수산대학교 식품공학과) ;
  • 육지희 (부산수산대학교 식품공학과) ;
  • 조영제 (부산수산대학교 식품공학과) ;
  • 서재수 (고신대학 식품영양학과) ;
  • 김동수 (한국식품개발연구원)
  • Published : 1993.05.01

Abstract

In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.

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