발효주정 첨가 오만둥이(Styela plicata) 양념젓갈의 제조 및 품질
Processing and Quality of Seasoned Low-salt Fermented Styela plicata Supplemented with Fermentation Alcohol
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1°C. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1°C. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×103 CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1°C for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.
Abstract
To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1°C. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1°C. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×103 CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1°C for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.
참고문헌 (36)
- APHA(American Public Health Association), "Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed", Am Pub Health Assoc Inc, 17~24 (1970)
- Moisés C.M. Cavalcante, "Occurrence of Heparin in the Invertebrate Styela plicata (Tunicata) Is Restricted to Cell Layers Facing the Outside Environment", Journal of Biological Chemistry, 275(46), pp.36189~36196 (2000), Elsevier BV[DOI]
- 조학래, "젓갈류의 유통기한 연장을 위한 연구", 한국식품과학회지, 34(4), pp.652~660 (2002), 한국식품과학회
- 최준봉, "글리신을 활용한 저염 오징어 및 명란 젓갈의 미생물 안전성 확보", 한국식품과학회지, 51(2), pp.114~119 (2019), 한국식품과학회[DOI]
- Han HS, "Statistic data analysis" (1999), Chungmungak
- T. HAYASHI, "Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat", Journal of Food Science, 46(2), pp.479~483 (1981), Wiley[DOI]
- 홍원준, "천연식물추출물을 첨가한 저염 오징어젓갈의 품질특성, 유통기한 및 생리활성", 한국식품영양과학회지, 42(5), pp.721~729 (2013), 한국식품영양과학회
- 황영숙, "발효주정 첨가 저염 미더덕(Styela clava) 양념젓갈의 제조 및 품질", 한국수산과학회지, 54(1), pp.1~8 (2021), 한국수산과학회[DOI]
- Jeong DH, "Utilization of the fermentation alcohol for food safety and preservation", Korean Alcoholic Beverage Industry, 64~100 (1993)
- 차용준, "오만둥이 된장찌개의 Aroma-active 화합물", 한국수산과학회지, 41(6), pp.414~418 (2008), 한국수산과학회
- 정은실, "미더덕과 오만둥이를 이용한 술의 제조 및 특성", 한국식품영양과학회지, 36(8), pp.1038~1042 (2007), 한국식품영양과학회
- Kato H, "Flavor chemistry", pp.158~174 (1989), American Chemical Society
- KFDA (Korean Food and Drug Administration), "Korea food code. In: Chapter 2. 5. Common standards and standards for seafood. 20-1. Potassium sorbate", Korean Food and Drug Administration, 20~21 (2020)
- KFDA (Korean Food and Drug Administration), "Korea food code. In: Chapter 2. 3. Standards and standards for general food products. 5. Contaminant material. Heavy metal", Korean Food and Drug Administration, ~ (2020)
- Kim DS, "A study on shelf-life of seasoned and fermented squid", Korean J Fish Aquat Sci, 26, pp.13~20 (1993)
- Kim WJ, "Food sensory evaluation method" (2001), Hyoil Pub Co
- KSFSN(Korean Society of Food Science and Nutrition), "Handbook of experimental in food science and nutrition" (2000), Hyoil Pub Co
- KSFSN (Korean Society of Food Science and Nutrition), "Handbook of experimental in food science and nutrition" (2000), Hyoil Pub Co
- Lee WD, "Development of new manufacturing process for Changanjeotgal. 1. Optimization of salting process", Korean J Fish Aquat Sci, 34, pp.109~113 (2001)
- 이나영, "감마선 조사기술을 이용하여 제조된 양념창란젓갈의 이화학적 품질특성", 한국식품과학회지, 35(6), pp.1129~1134 (2003), 한국식품과학회
- 이대훈, "추출조건에 따른 오만둥이 유래 다당류의 이화학적 특성 및 항산화 활성", Journal of Chitin and Chitosan, 19(2), pp.130~137 (2014), 한국키틴키토산학회
- 이승철, "오만둥이(Styela plicata) 추출물의 in vitro 세포독성 효과", 한국식품영양과학회지, 36(9), pp.1099~1105 (2007), 한국식품영양과학회
- Lim SB, "Changes in quality of low salt fermented anchovy by high hydrostatic pressure treatment", Korean J Food Sci Technol, 32, pp.111~116 (2000)
- "Statistical data-base for fisheries production" (2021)[URL]
- Ohara T, "Food analysis handbook" (1982), Kenpakusha
- Ohara T, "Food analysis handbook" (1982), Kenpakusha
- Park HY, "Applied fisheries processing" (2000), Suhyup Pub Co
- Park HY, "Applied fisheries processing" (2000), Suhyup Pub Co
- 이승철, "오만둥이 함유 어묵의 제조 및 품질 특성", 한국식품영양과학회지, 35(9), pp.1256~1259 (2006), 한국식품영양과학회
- 박지원, "채취시기와 크기에 따른 주름 미더덕의 항산화 및 항고혈압 활성", 한국식품영양과학회지, 40(3), pp.350~356 (2011), 한국식품영양과학회
- 서보영, "오만둥이(Styela plicata)의 항유전독성 및 대장암 억제효과에 관한 연구", 한국식품영양과학회지, 38(7), pp.839~845 (2009), 한국식품영양과학회
- 서준호, "New Antibacterial Sulfated Alkenes in the Pleated Sea Squirt, Styela plicata", 수산해양교육연구, 30(5), pp.1838~1844 (2018), 한국수산해양교육학회[DOI]
- Basil G. Tarladgis, "A distillation method for the quantitative determination of malonaldehyde in rancid foods", Journal of the American Oil Chemists' Society, 37(1), pp.44~48 (1960), Wiley[DOI]
- J. Andy Tincu, "Plicatamide, an Antimicrobial Octapeptide from Styela plicata Hemocytes", Journal of Biological Chemistry, 278(15), pp.13546~13553 (2003), Elsevier BV[DOI]
- 윤지혜, "창란젓갈의 포장에 관한 연구 -2. 파우치 포장 젓갈의 품질유지기한-", 한국수산과학회지, 35(1), pp.15~20 (2002), 한국수산과학회[DOI]
- You BJ, "Processing of low salt fermented sauce of shellfish with citric acid pretreatment", Korean J Food Sci Technol, 24, pp.541~546 (1992)