DOI QR코드

DOI QR Code

Thermophilic bacillus로 제조한 속성 도루묵(Arctoscopus japoncus) 액젓의 이화학적 특성

남기호;장미순;박희연;곽원주
Nam, Ki Ho;Jang, Mi Soon;Park, Hee Yeon;Kwak, Won Ju

  • 투고 : 2015.10.07
  • 심사 : 2015.10.29
  • 발행 : 2015.10.31

초록

This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.

키워드

Thermophilic bacillus;Physiochemical characteristics;Sandfish sauce;Rapid processing;Fermentation


피인용 문헌

  1. Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature vol.49, pp.2, 2016, https://doi.org/10.5657/KFAS.2016.0101