한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제33권10호
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  • Pages.1709-1714
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  • 2004
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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전통 명태식해 숙성중의 미생물 및 효소학적 특성

Microbiological and Enzymatic Characteristics in Alaska Pollack Sikhae during Fermentation

  • 차용준 (창원대학교 식품영양학과) ;
  • 김소정 (한미향료화학) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과)
  • 발행 : 2004.12.01
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초록

숙성온도 조건(5$^{\circ}C$, 2$0^{\circ}C$ 및 변온조건)을 달리한 명태식해에서 숙성에 지배적으로 관여하는 미생물상의 변화 및 효소학적 특성을 구명하였다. 2$0^{\circ}C$조건의 숙성초기에는 단백질분해균이나 Lactobacillus속 및 Pediococcus속이 총균수의 대부분을 차지하였으며, 숙성 10일 이후에는 단백질분해 3, Leuconostoc속, Streptococcus속 및 Pediococcus속의 감소가 총균수의 감소에 기여하였고 숙성 10일 이후의 총균수는 Lactobacillus속, Pediococcus속 및 효모가 대부분이었다. 변온조건의 경우 숙성 10일 이후에도 총균수가 일정수준을 유지하였는데, 이는 Lactobacillus속, Pediococcus속 및 Streptococcus속이 변온 이후에도 균수가 일정하게 유지되었기 때문이다. 따라서 2$0^{\circ}C$와 변온에서 숙성 10일 이후의 균증식 양상은2$0^{\circ}C$의 경우효모의 증식이 우세한 반면에, 변온에서는 Streptococcus속의 증식이 우세하였다. 반면 5$^{\circ}C$의 경우 Lactobacillus속이 숙성초기에 대부분을 차지하였고 특히 Leuconostoc속이 다른 조건의 비해 오래 지속되었다. 산성단백질분해효소 및 지방분해효소 활성은 온도에 민감하여 2$0^{\circ}C$일 때가 5$^{\circ}C$보다 활성이 높은 반면 중성 단백질분해효소와 지방분해효소는 온도에 따른 활성의 차이가 나타나지 않았다. 그리고 변온조건에서는 단백질분해효소의 경우 실활 되었고, 지방분해효소는 온도변화에 적응력이 존재하여 활성 이 유지되었다.

The changes of microflora and enzyme activities in Alaska pollack sikhae were evaluated in 3 different temperature conditions, 5$^{\circ}C$, 2$0^{\circ}C$ and alternating temperature (stored at 5$^{\circ}C$ after 10 days of fermentation at 2$0^{\circ}C$), respectively. The number of proteolytic bacteria and 2 lactic acid bacteria including Lactobacillus sp. and Pediococcus sp. increased rapidly up to 10 days and composed major portion of total viable cell (TVC) in sikhae fermented at 2$0^{\circ}C$, whereas those of TVC were occupied by Lactobacillus sp., Pediococcus sp. and yeast after 10 days of fermentation. The major species of microflora in sikhae fermented at alternating temperature were, composed of Lactobacillus, Pediococcus and Streptococcus after 10 days of fermentation. Especially, Leuconostoc sp. was kept up to 27 days at 5$^{\circ}C$ than other temperature conditions (16 days). The activities of protease and lipase in acidic region (pH 3.0) were higher at 2$0^{\circ}C$ than at 5$^{\circ}C$ due to sensitivity of temperature, although those of protease and lipase in neutral region (pH 7.0) were not found any differences in both temperatures. Changing temperature condition from 2$0^{\circ}C$ to 5$^{\circ}C$ in alternating temperature inactivated protease activity, whereas lipase activity was still maintained during fermentation.

키워드

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피인용 문헌

  1. Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times vol.48, pp.3, 2015, https://doi.org/10.5657/KFAS.2015.0293
  2. Comparison of Biological Activites in Sikhae, Traditional Fermented Sea Products vol.38, pp.1, 2005, https://doi.org/10.5657/kfas.2005.38.1.001
  3. Development of Black Edged Sculpin Gymnocanthus herzensteini Sik-hae vol.45, pp.4, 2012, https://doi.org/10.5657/KFAS.2012.0328
  4. Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae vol.46, pp.1, 2013, https://doi.org/10.5657/KFAS.2013.0027
  5. Biochemical and Microbiological Changes of Hard Clam Shikhae During Fermentation vol.42, pp.6, 2009, https://doi.org/10.5657/kfas.2009.42.6.569
  6. Food Quality and Characterization of Commercial Seasoned Sea Squirt Halocynthia roretzi vol.46, pp.1, 2013, https://doi.org/10.5657/KFAS.2013.0010
  7. Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Squirt Halocynthia roretzi vol.46, pp.1, 2013, https://doi.org/10.5657/KFAS.2013.0018