유산균 강화 자리젓 제조

Enrichment of Lactic Acid Bacteria in Salted Fish, Chromis notatus

Jariieot is a local food prepared by fermentation of salted fish, Chromis notatus. Since its NaC' content is around 20% like other fermented seafoods, reduction NaCl concentration is desirable to minimize the risk of health hazard. Addition of KCl and enrichment of lactic acid fermentation were attempted to solve the problems resulting from low salt concentration. NaCl and KCl were added to a fish, Chromis notatus simultaneously at concentrations of 10 to 4% and 5 to 2%, respectively. Lactic acid bacteria and glucose at final concentration of 2% were also mixed with the above-salt treated fish to prepare jarijeot. The jarijeot was examined periodically for chemical changes during aging and compared with reference jarijeot containing only 20% of NaCl to find out an appropriate method for quality improvement. The content of ATP and its related compounds was not affected by the concentration of NaCl or the presence of lactic acid bacteria. Nearly no difference in contents of free amino nitrogen, trimethylamine oxide, trimethylamine and volatile basic nitrogen was observed between the jarijeot containing 20% of NaCl only and that containing 10% of NaCl, 5% of KCl, 2% of glucose and cells of Pediococcus halophilus. Moreover, sensory evaluation of both kinds of jarijeots revealed almost the same scores. The number of cells of P. halophilus was maintained at concentration of $10^5$cell/ml for 60days' fermentation in the above mentioned jarijeot containing 10% of NaCl. Its pH was dropped down to 4.2. Accordingly it is possible to prepare jarijeot enriched with lactic acid bacteria if KCl and glucose are added at concentration of 5% and 2%, respectively, in addition to NaCl at a final concentration of 10%.