Changes in Taste Compound of Low Salt Fermented Pollack Tripe during Controlled Freezing Point Aging

저식염 창란젓의 저온숙성중 정미성분의 변화

  • Park, Seong-Min (Department of Food Science and Technology, Pukyong National University) ;
  • Park, Chan-Kyu (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Keun-Tai (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 박성민 (부경대학교 식품공학과) ;
  • 박찬규 (부경대학교 식품공학과) ;
  • 이근태 (부경대학교 식품공학과) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 1998.02.01

Abstract

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.

Keywords

low salt fermented pollack tripe;taste compound;controlled freezing point aging