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


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.


  1. AOAC. 1990. Odicial Methods of Analysis, 15th ed. Association of Official Analytical chemists. Arlington, pp. 17, 863, 931, 932
  2. Cho, Y.J., Y.S. Im, S.M. Kim and Y.J. Choi. 1999a. Enzymatic method for measuring ATP related compounds in fish sauces. J. Korean Fish. Soc., 32, 385-390 (in Korean)
  3. Cho, Y.J., Y.S. Im, K.W. Lee, G.B. Kim and Y.J. Choi. 1999b. Quality investigation of commercial northern sand lance, Ammodytss personatus sauces. J. Korean Fish. Soc., 32, 612-617 (in Korean)
  4. Cho, Y.J., Y.S. Im, K.W. Lee, G.B. Kim and Y.I. Choi. 1999c. Changes of components in salt-fermented northern sand lance, Ammody-tes personatas sauce during fermentation. J. Korean Fish. Soc., 32, 693-698 (in Korean)
  5. Chyung, M.K. 1977. The Fishes of Korea. IL-JI Sa, Seoul, P. 426
  6. Conway, E.J. 1950. MicrodiSusion Analysis and Volumetric Enor. Crosby Lockwood and Son Ltd., London, England
  7. Ducan, D.B. 1955. Multiple-range and multiple F tests. Biometrics, 11, 1-42
  8. Hoyle, N.T. and J.H. Merritt. 1994. Quality of fish protein hydro-lysates from herring (Clupea haregus). J. Food Sci., 59, 76-79
  9. Hur S.B., D.Y. Kim and J.M. Yoo. 1984. Larval stock of Enedrias in the Yellow sea. Bull Nat'l. Fish. Univ., Pusan, 24, 69-79 (in Korean)
  10. Im, Y.S., Y.J. Choi and Y.J. Cho. 2000. Changes in color value of salt-fermented fish sauces during fermentation and storage. J. Korean Fish. Soc., 33, 383-387 (in Korean)
  11. Iwamoto, M., H. Yamanaka, S. Watabe and K. Hashimoto. 1987. Effects of storage temperature on rigor-mods and ATP degrada-tion in plaice Paralichthys olivaceus muscle. J. Food Sci., 52, 1514-1517
  12. Park, C.K. 1995. Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Korean J. Food Sci. Tech., 27, 471-477 (in Korean)
  13. Spies, T.R. and D.C. Chamber. 1951. Spectrophotometric analysis of amino acids and peptides with their copper salt J. Biol. Chem., 191, 780-797
  14. SPSS, Inc. 1997. SPSS base 7.5 for window, SPSS Inc., 444N. Michigan Avenue, Chicago, IL, 60611
  15. Statistix Inc. 1992. Analytical software version 4.0, Statistix Inc., St. Paul, MN. USA