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Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces

진주담치 양념젓갈의 이화학적 특성

  • Received : 2010.11.18
  • Accepted : 2011.04.08
  • Published : 2011.06.30

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

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  2. Effect of Hot Water Extracts of Blue Mussel and Several Plants on Alcohol Metabolizing Enzymatic, Antioxidant, and Angiotensin Converting Enzyme Inhibitory Activities vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.613
  3. Food Component Characteristics of Wild Hard-shelled Mussel Mytilus coruscus and Cultured Sea Mussel Mytilus edulis in Korea vol.46, pp.6, 2013, https://doi.org/10.5657/KFAS.2013.0717
  4. Evaluation of microbiological safety in commercial Jeotgal vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.270

Acknowledgement

Supported by : 전라남도생물산업진흥재단