• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.4
• /
• pp.641-645
• /
• 2001

To utilize the by-products from whelk processing, whelk internal organ jeotgal was manufactured by adding pineapple and kiwifruit juices containing bromelain and actinidin, respectively. The protease activities of pineapple and kiwifruit juices were 52 and 248 unit/mL, respectively. 1 kg ground whelk internal organ was immersed to 12.5% salt concentration and then the 20, 50, or 100 mL of fruit juice were added in it. the quality of products fermented for up to 70 day at 1$0^{\circ}C$ was observed. Jeotgal wit pineapple juice showed lower pH and higher amino nitrogen content than with kiwifruit juice on 70 day of fermentation. the total nitrogen contents was the highest on 30 day of fermentation and stable thereafter. Although total numbers of microorganism were increased as fermentation progressed, there were no correlations among the juices or its adding amounts. It was thought that interactions between kinds of natural microflora and the proteases from fruit juices, and other constituents in jeotgal affected total nitrogen content of jeotgal and the growth rate of natural microorganisms. Of the all jeotgals in this study, no coliform was found It is suggested that the preparation of jeotgal with pineapple or kiwifruit juice is effective aspect of safety and quality.