Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 1
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- Pages.49-53
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- 1998
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- 0367-6293(pISSN)
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)
- 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.
최근 기호식품으로 주목 받고 있는 저식염 젓갈의 산업화와 수산가공 부산물의 효율적인 이용을 위하여 제조한 저식염 창란젓의 빙온숙성중 정미성분의 변화를 조사하였다. 저식염 창란젓의 수분함량은 식염의 첨가로 인하여 원료보다 약 6%정도 감소하였고, 숙성 기간중에는 일정하게 유지되는 것으로 나타났다. 조단백질과 조지방은 각각