Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Chemical and Microbial Characteristics of Northern Sand Lance, Ammodytes personatus, Sauce Manufactured with Fermentation Accelerating Agents

발효촉진제로 속성 발효한 까나리 어간장의 화학 및 미생물적 특성

  • Kim, Woo-Jae (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 김우재 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2003.06.01
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Abstract

Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at $15^{\circ}C$ with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.

동해안 특산 어종인 까나리어간장을 속성제조하기 위하여 여러 가지 발효촉진제를 첨가하여 제조한 제품의 숙성 중 화학성분 및 생균수 변화를 요약하면 다음과 같다. 총 creatine 량은 오징어내장첨가구는 숙성 2개월째, 나머지 첨가구에서는 3개월째까지 증가하였다가 점차적으로 감소하였다. TBA가는 숙성초기에 급격하게 증가한 다음 일정수준 유지 내지 서서히 감소하였으며, 전 숙성기간에 걸쳐 오징어내장첨가구에서 가장 높았으며 다른 첨가구들 간에는 뚜렷한 차이가 없었다. 유리아미노산 함량은 모든 시료에 있어 glutamic acid, alanine, valine, leucine, 및 lysine 등의 함량이 높았고 숙성기간이 길어질수록 증가하였다. 생균수는 모든 실험구에서 숙성 중 증가하였다가 숙성 후기에 감소하였으며 오징어내장 첨가구가 가장 높은 값을 나타내었다. koji 첨가구가 향기 및 맛에 있어서 가장 우수하였고 그 다음이 오징어내장첨가구이었다. 속성 까나리 어간장을 제조하기 위한 속성 발효제로서 오징어내장 및 koji는 발효기간을 단축시킬 수 있을 뿐 아니라 독특한 맛을 형성하므로 까나리 어간장의 속성제조에 발효촉진제로 사용이 가능하다고 보여 진다.

Keywords

References

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