Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes of Components in Salt-Fermented Sardine, Sardinops melanostictus Sauce during Fermentation

정어리액젓의 숙성 중 성분변화

  • Lim Yeong Seon (East Coastal Marine Bioresources Research Center (EMBRC), Kangnung National University) ;
  • You Byeong Jin (Department of Food Science, Kangnung National University) ;
  • Cho Young Je (Faculty of Food Science and Biotechnology, Pukyong National Univerisity)
  • 임영선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 유병진 (강릉대학교 식품과학과) ;
  • 조영제 (부경대학교 식품생명공학부)
  • Published : 2002.11.01
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Abstract

To investigate changes of components in salt-fermented sardine, Sardinops melanostictus sauce during 18 months fermentation, various chemical properties were examined at 2$\~$3 months intervals. The degree of hydrolysis increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogens, total ATP related compounds increased gradually during 18 months of fermentation. The hypoxanthine and uric acid were abundant in ATP related compounds, ranging from $75\%$ to $87\%$. The contents of inosine+hypoxanthine and uric acid were crossed at 13.9 months of fermentation. After 18 months of fermentation, sauce was rich in free amino acids, glutamic acid, aspartic acid, lysine, alanine, threonine in that order.

정어리 액젓을 재래식 방법으로 18개월 동안 숙성시키면서 2$\~$3개월 간격으로 성분변화에 대하여 조사하였다. 정어리 육의 가수분해도는 숙성 5개월까지는 $44\%$로 큰 폭으로 증가하였으나, 그 이후에는 분해속도가 둔화되어 숙성 18개월 후에는 약 $64\%$의 질소화합물이 육으로부터 액으로 이행되었다. 액젓 중의 총 질소 및 아미노태 질소함량, 그리고 ATP 관련물질 총량은 숙성기간에 비례하여 증가하였으며, 숙성 6개월 이후 ATP 관련물질은 거의 대부분 ($75\~87\%$)이 Hx와 요산이었다. HXR+HX 함량과 요산량이 교차하는 숙성 13.9개월 부근은 $61\%$의 높은 분해율을 보여 경제적인 출하시점으로 판단된다. 18개월간 숙성시킨 정어리 액젓의 유리아미노산 총량은 6,870.7mg/100mL로 원료 육 총 아미노산 함량 (23,249mg1100g)의 약 $30\%$ 정도였으며, 주요 아미노산은 glutamic acid ($18.2\%$), aspartic acid ($10.4\%$), lysine ($8.7\%$), alanine ($8.5\%$), threonine ($6.1\%$) 등의 순이었다.

Keywords

References

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