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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 218 - 225 (8page)
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초록· 키워드
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Saeu (shrimp) jeotgal (SJ) was prepared by mixing with 25% salt with different types: purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt. SJ was fermented for 22 weeks at 15℃. Bacilli and marine bacteria were detected throughout the entire fermentation period, and marine bacteria were present in the largest numbers. Lactic acid bacteria (LAB) were detected only during the first 8−10 weeks, but yeasts appeared at the sixth week and later. Archaea were detected in low numbers only from SS-SJ during the first 8 weeks. BS- SJ showed higher pH and lower titratable acidity (TA) values than other SJs because of strong alkalinity of bamboo salt. Amino-type nitrogen (ANN) contents of SJs increased during fermentation, especially, after 2 and 6 weeks. SS-SJ showed the highest ANN content from the beginning to the end of fermentation. Ammonia-type nitrogen (AMN) contents also increased like the amino-type nitrogen during fermentation. The highest volatile basic nitrogen (VBN) was also observed in SS-SJ. Salinity was kept constant after 4 weeks. SS was better than other salts for SJ fermentation in terms of protein hydrolysis.
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참고문헌 (18)
참고문헌 신청
Adoga IJ / 2010 / Storage life of tilapia (Oreochromis niloticus) in ice and ambient temperature / Researcher 2 : 39 ~ 44
Fukui Y / 2012 / Bacterial communities in fish sauce mash using culturedependent and ?independent methods / J. Gen. Appl. Microbiol 58 : 273 ~ 281
Kim MS / 2014 / Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis / J. Food Sci 79 : M92
Ko BK / 2010 / Metabolomic assessment of fermentative capability of soybean starter treated with high pressure / J. Agric. Food Chem 58 : 8738 ~ 8747
Lee KW / 2014 / Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food / Anaerobe 28 : 199 ~ 206
Fukui Y / 2012 / Bacterial communities in fish sauce mash using culturedependent and ?independent methods / J. Gen. Appl. Microbiol 58 : 273 ~ 281
Kim MS / 2014 / Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis / J. Food Sci 79 : M92
Ko BK / 2010 / Metabolomic assessment of fermentative capability of soybean starter treated with high pressure / J. Agric. Food Chem 58 : 8738 ~ 8747
Lee KW / 2014 / Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food / Anaerobe 28 : 199 ~ 206
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