진주담치 양념젓갈의 이화학적 특성

Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces

진주담치에 기본양념, 데리야끼 양념과 매실양념으로 제조한 젓갈 3종의 일반성분을 분석하여 비교한 결과 수분과 조단백은 데리야끼 양념, 회분은 기본양념, 조지방은 매실 양념이 다소 높았다. 식염함량은 기본양념이 가장 낮게 나타났다. 아미노산을 분석한 결과 구성 아미노산 중 glutamic acid가 모든 시료에서 가장 높은 함량을 보였으며, 총 아미노산 함량의 경우 기본양념 젓갈이 9,169.48 mg/100 g으로 가장 높았다. 주요 지방산은 포화지방산의 주체를 이룬 C16:0 (palmitic acid)가 대부분 많은 함량분포를 보였으며 첨가한 양념에 따라 지방산 조성에 따른 함량이 다소 달라지는 것을 알 수 있었다. 시료별 관능검사는 모든 측정 항목에서 매설양념과 데리야끼 양념 젓갈에서 높은 점수를 받았으며, 유의성은 없는 것으로 나타났다.

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.