Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Changes of the Nucleotides and their Related Compounds according to the Ripening Process of Low Salt Fermented Squid

저염 오징어 젓갈의 숙성에 따른 핵산관련물질의 변화

  • Jang, Gi-Hwa (Dept. of Foodservice & Culinary management, Kyonggi University) ;
  • Seo, Dong-Yon (Dept. of Culinary Art, Kunjang University) ;
  • Oh, Sung-Cheon (Dept. of Pharmaceutical Quality Control, Daewon University College)
  • 장기화 (경기대학교 외식조리관리학과) ;
  • 서동연 (군장대학교 호텔외식조리과) ;
  • 오성천 (대원대학교 제약품질관리과)
  • Received : 2016.05.10
  • Accepted : 2016.06.17
  • Published : 2016.06.30
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Abstract

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.

식염 5%를 첨가한 저염 오징어 젓갈을 $10^{\circ}C$에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정해 보면 발효온도 $10^{\circ}C$, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.

Keywords

References

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