Processing Conditions of Low Salt Fermented Squid and its Flavor Components 1. Volatile Flavor Components of Low Salt Fermented Squid

저염 오징어젓갈 제조 방법 및 향미성분 1. 저염 오징어젓갈의 휘발성 향기성분

  • 최성희 (동의대학교 식품과학연구소) ;
  • 임성임 (동의대학교 식품과학연구소) ;
  • 허성호 (동의공업전문대학 식품공학과) ;
  • 김영만 (동의대학교 식품과학연구소)
  • Published : 1995.04.01

Abstract

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

References

  1. 식품기술 v.5 no.4 오징어 자원의 식품학적 특성과 이용기술
  2. 사단법인 한국수산회 수산년감
  3. 한국수산학회지 v.16 저식염 수산발효식품의 가공에 관한 연구. 1. 저염 정어리젓의 가공 조건 이응호;차용준;이종대
  4. 한국수산학회지 v.16 저식염 수산발효식품의 가공에 관한 연구. 4. 저염멸치젓의 가공 차용준;박향숙;정무영;이응호
  5. 한국수산학회지 v.18 저식염 수산발효식품의 가공에 관한 연구. 5. 저식염 멸치젓 및 조기젓의 가공조건 차용준;이용호
  6. Bull. Korea Fish Soc. v.26 Prosessing condition for low-salted squid jeotkal Kim,Y.M.;Jeong,Y.M.;Hong,J.H.
  7. 한국영양식량학회지 v.19 오징어 가공품의 냄새성분에 관한 연구 小泉天秋;大島敏明;李應昊
  8. Agric. Biol. Chem. v.52 Methyl epijasmonate in the essential oil of tea Kobayashi,A.;Kawamura,M.;Yamamoto,Y.;Shimadzu,K.;Kubota,K.;Yamanishi,T.
  9. 한국영양식량학회지 v.21 한국산 멸치젓의 휘발성 향기성분에 관한 연구 차용준
  10. 香料 v.163 水産物の香氣成分 石塚茂樹
  11. 日本農蘂化學會演要旨集 醬油の香味成分に關する硏究 布村伸武;佐佐本正興
  12. Foods and Biotechonology v.3 Volatile flavor compounds in salt-fermented fishes on the market Cha,Y.J.
  13. Agric. Biol. Chem. v.48 Volatile components of Sergia lucens and its fermented products Choi,S.H.;Kato,H.
  14. Eiyo to Shokuyo v.33 Components of topnote aroma of soy sauce Yoshida,M.;Kurihara,E.;Yamanishi,T.
  15. Agric. Biol. Chem. v.40 Identification of volatile compounds in soy sauce by GC-MS Nunomura,N.;Sasaki,M.;Asao,Y.;Yokotsuka,T.
  16. Nippon Jozu Kyokai Zasshi v.75 Studies on the aroma of soy sauce Yokotsuka,T.;Sasaki,N.;Nunomura,N.;Asao,Y.
  17. Nippon Shokuhin Kogyo Gakkaishi v.20 Studies on the aroma of miso Iwabushi,S.;Shibasaki,K.
  18. 大豆の科學 山內文男
  19. 香料の事典 藤卷正生
  20. 香氣の化學 赤星량亮一