Property Changes of the Salt-Seasoned and Fermented the Broken Roes of Alaska Pollock Stuffed into Cellulose Casing

Cellulose casing에 충진한 명태 절란젓의 숙성중 품질변화

  • Park, Jong-Hyuk (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 박종혁 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2002.04.01

Abstract

Alaska pollock roe is mainly used for the production of salt-seasoned and fermented seafood (Myungran-jeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In this study, the broken roes of Alaska pollock were salt-seasoned and stuffed into cellulose casing for commercial production. The chemical and microbial changes of the broken roes of Alaska pollock stuffed into cellulose casing fermented at 5 and $25^{\circ}C$, respectively, were analyzed at different ripening periods. On 5 week fermentation, pH decreased down to 5.60 and 5.10 at 5 and $25^{\circ}C$, respectively, but the amounts of lactic acid, amino-nitrogen, and volatile basic nitrogen increased continously as ripening period increased, higher at 25 than $5^{\circ}C$. The amounts of amino-nitrogen, 620 and 780 mg/100 g, were the highest on 3 week fermentation at $5^{\circ}C$ and on 1 week at $25^{\circ}C$, respectively. The numbers of total viable cell and lactic acid bacteria, $3.1{\times}10^6$ and $3.1{\times}10^5\;CFU/g$ at $5^{\circ}C$, and $1.9{\times}10^7$ and $2.8{\times}10^6\;CFU/g$ at $25^{\circ}C$, respectively, were the highest on 2 week fermentation.

Keywords

broken roe of alaska pollock;myungran-jeot;cellulose casing

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