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Changes of Components in Salt-Fermented Blenny, Enedrias nebulosus Sauce during Fermentation

베도라치액젓의 숙성 중 성분변화

  • Lim Yeong Seon (East Coastal Marine Bioresources Research Center (EMBRC), Kangnung National University) ;
  • You Byeong Jin (Department of Food Science, Kangnung National University) ;
  • Lee Keun Woo (Department of Food Science, Kunsan National University) ;
  • Kim Geon Bae (Department of Food Science, Kunsan National University) ;
  • Lee In Soo (National Fishery Product Ispection Station) ;
  • Cho Young Je (Faculty of Food Science and Biotechnology Institute of Seafood Science, Pukyong National University)
  • 임영선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 유병진 (강릉대학교 식품과학과) ;
  • 이근우 (군산대학교 식품공학과) ;
  • 김건배 (군산대학교 식품공학과) ;
  • 이인수 (국립수산물검사원) ;
  • 조영제 (부경대학교 식품생명공학부/수산식품연구소)
  • Published : 2002.05.01

Abstract

To investigate changes of components in salt-fermented blenny, Enedrias nebulosus sauce during fermentation, various chemical properties were examined at 2$\~$3 months intervals during 18 months of fermentation. The degree of hydrolysis increased sharply until 6 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $80.1\% to $90.5\%. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, alanine, lysine, valine, leucine in that order.

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