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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt

죽염 자리젓의 품질 특성 및 정미성분

  • Park, Sung-Soo (Cheju Traditional Food Institute, Cheju Halla University)
  • 박성수 (제주한라대학교 제주향토식품연구소)
  • Received : 2012.04.30
  • Accepted : 2012.05.18
  • Published : 2012.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

젓갈은 전통적인 수산 발효 식품으로 각광을 받고 있으나 높은 염 함량을 보이므로 본 연구에서는 근래에 문제시 되고 있는 염을 대체하기 위한 방법의 일환으로 일반 염 대신 죽염을 첨가한 자리젓을 제조하고, 그 이화학적 성분 및 미생물수의 변화에 대한 연구를 수행하였다. 자리젓 숙성 후 저장기간 동안의 생균수의 변화를 측정한 결과, 죽염을 사용한 자리젓 시료가 일반염 사용 시료에 비하여 미생물 수가 적은 결과로부터 미생물의 생육은 일반염과 비교하여 죽염에 의해 더욱 억제됨을 알 수 있었다. 저장기간 중의 pH의 변화는 일반염이나 죽염을 사용한 경우 모두 점진적으로 상승하는 경향을 보였다. 색차계로 측정한 L, a 그리고 b값은 저장기간 중 일반염, 죽염 공히 지속적으로 큰 변화 없이 진행되었으며, 일반염과 죽염을 사용한 자리젓의 염도를 측정한 결과 저장기간 중 큰 변화는 발견되지 않았다. 자리젓의 염 종류와 염도의 차이에 따른 수분함량을 측정한 결과, 염의 농도가 감소함에 따라 수분의 함량이 높아졌으며, 또한 죽염 25% 첨가구를 제외하고는 죽염을 사용한 시료의 경우가 수분함량이 약간 적었다. 핵산관련물질의 정량실험에 있어서는 일반염, 죽염 공히 다른 ATP분해 산물과 비교하여 hypoxanthine의 축적이 숙성기간 중에 더욱 진행되었다. 일반염과 죽염 첨가 자리젓의 유리아미노산 분석을 수행한 결과, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine 및 histidine이 많아 총 유리아미노산의 69~74%를 차지하였으나 taurine은 극미량 검출되었다.

Keywords

References

  1. Jeju Rural Development Administration. 1993. Jeju traditional food. p 84-86.
  2. Jeju. 1996. Folk of Jeju IV. p 299-300.
  3. Jeju. 2000. Cooking manual for 99 Jeju developed food. p 37-38.
  4. Lee JE. 1992. Salt and hypertension. Korean J Nephrology 11(Suppl 6): 56-60.
  5. Lee EH, Cha YJ, Lee JS. 1983. Studies on the processing of low salt fermented sea foods 1. Processing conditions of low salt fermented sardine. Bull Korean Fish Soc 16: 133-139.
  6. Cha YJ, Cho SY, Oh KS, Lee EH. 1983. Studies on the processing of low salt fermented sea foods 2. The taste compounds of low salt fermented sardine. Bull Korean Fish Soc 16: 140-146.
  7. Cha YJ, Park HS, Cho SY, Lee EH. 1983. Studies on the processing of low salt fermented sea foods 4. Processing of low salt fermented anchovy. Bull Korean Fish Soc 16: 363-367.
  8. Cha YJ, Lee EH. 1985. Studies on the processing of low salt fermented sea foods 6. Taste compounds of low salt fermented anchovy and yellow corvenia. Bull Korean Fish Soc 18: 325-332.
  9. Ha JH, Han SW, Lee EH. 1986. Studies on the processing of low salt fermented sea foods 8. Taste compounds and fatty acid composition of low salt fermented damsel fish, Chromis notatus. Bull Korean Fish Soc 19: 312-320.
  10. You BJ, Chang MH. 1992. Processing of low salt fermented sauce of shellfish with citric acid pretreatment. Korean J Food Sci Technol 24: 541-546.
  11. Hwang KM, Oh SH, Park KY. 2007. Increased antimutagenic and in vitro anticancer effects by adding green tea extract and bamboo salt during doenjang fermentation. J Korean Soc Food Sci Nutr 36: 1-7. https://doi.org/10.3746/jkfn.2007.36.1.001
  12. Lee KI, Park KY, Ahn HK. 2011. The anticancer effects of doenjang made with various kinds of salt. Korean J Culinary Res 17: 241-252.
  13. Kim DH, Ynag SE, Rhim JW. 2003. Fermentation characteristics of Kochujang prepared with various salts. Korean J Food Sci Technol 35: 671-679.
  14. Ha JO. 1997. Studies on the development of functional and low sodium kimchi and physiological activity of salts. PhD Dissertation. Pusan National University, Busan, Korea.
  15. Park SJ. 2001. Effect of commercial salts for the growth of microorganisms in Kimchi fermentation. MS Thesis. Pusan National University, Busan, Korea.
  16. FDA. 1992. FDA bacteriological analytical manual. 7th ed. AOAC international, Gaithersburg, MD, USA.
  17. Chang HJ. 1990. Product control and new product developing of food engineering. Sejinsa, Seoul, Korea. p 130-131.
  18. Lee EH, Koo JG, Ahn CB, Cha YJ, Oh KS. 1984. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. Bull Korean Fish Soc 17: 368-372.
  19. Jo C, Kim DH, Lee WD, Lee JJ, Byun MW. 2003. Application of gamma irradiation on manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack): Microbiological and sensory characteristics. J Korean Soc Food Sci Nutr 32: 655-778. https://doi.org/10.3746/jkfn.2003.32.5.655
  20. Lee CH, Cho TS, Lim MH. 1983. Original: studies on the Sikhae fermentation made by flat-fish. Kor J Microbiol Biotechnol 11: 53-58.
  21. Kim SH, Kang SB, Lee EH. 1990. Studies on formation of N-nitrosoamine in the salt fermented damsel fish, Chromis notatus. J Korean Soc Food Nutr 19: 65-72.
  22. Uno T. 1974. Test for fermented fishery food: Part 3. The effects for the conservation by adding of Malitol in salted squid. Hokusuishiketbo (Japanese) 31(2): 22-30.
  23. Uno T. 1974. Test for fermented fishery food: Part 5. The effects by adding of lactic acid in salted squid. Hokusuishiketbo(Japanese) 31(11): 23-33.
  24. Lee KH. 1969. Microbiological and enzymological studies on the flavor components of sea food pickles. J Korean Soc Appl Biol Chem 11: 1-27.
  25. Lee EH, Kim SG, Gyun JG, Kim SH, Kim JG. 1982. The taste compounds of fermented anchovy. Bull Natl Fish Univ Pusan 22: 13-18.
  26. Chung SY, Lee EH. 1976. The taste compounds of fermented Acetes chinesnsis. Bull Korean Fish Soc 9: 79-110.

Cited by

  1. Effect of various additives on reduction of unpleasant odor and inhibition of Bacillus cereus growth in cheonggukjang vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.569
  2. Quality Characteristics of Canned Boiled Oyster and Canned Boiled Oyster in Bamboo Salt in Various Sterilization Conditions vol.26, pp.6, 2014, https://doi.org/10.13000/JFMSE.2014.26.6.1231