Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Quality of Accelerated Salt-fermented Anchovy Sauce Prepared with Fig

무화과를 이용한 속성발효 멸치액젓의 품질

  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 윤성원 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김정목 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2001.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

To facilitate fermentation of liquid anchovy sauce, 3% unripe figs, ripe figs, or fig leaves were added to the sauce and fermented at $25^{\circ}C$ for 60 days. The anchovy sauce prepared with ripe figs showed higher protease activity and better red-pupple color than others. Amino-nitrogen content in anchovy sauce treated with ripe figs was attained to 600 mg% within 10 days. Total free amino acid content in the product with fig addition showed about twice higher, 4543.21 mg%, than the control, 2255.29 mg%. Hypoxanthin was found as a major components of nucleotide and their related compounds in the fermented anchovy sauce. However, using the unripe figs and fig leaves impart greenish color and grass taste to the product.

멸치액젓의 속성발효기술개발의 일환으로 무화과의 단백질 분해효소를 이용하여 멸치 액젓 제조기술을 개발하고자 미숙 무화과, 숙성 무화과 및 무화과 잎을 3% 첨가하여 $25^{\circ}C$에서 60일 동안 발효시킨 후 액젓의 품질 특성을 분석하였다. 단백질 분해효소 활성은 숙성 무화과가 산성 protease 1,327 units, 중성 protease 535 units, 알칼리 protease 2,833 units로 가장 높았다. 60일 동안 발효시킨 후 액젓의 색은 숙성 무화과를 이용하여 발효시켰을 때 a값이 0.48, b값 -0.43, L값 27.26으로 가장 우수한 적자색을 보였다. 무화과를 첨가한 멸치액젓의 발효과정 중 아미노태 질소 함량은 발효초기 10일 째 식품공전상의 규격기준인 600 mg%에 도달하였으며, 숙성과가 가장 빠른 증가율을 보였다. 발효 60일째 시험구에 따라 다소 차이는 있었으나 1500 mg%에 달하였다. 총 유리 아미노산은 숙성 무화과가 4543.21 mg%로 대조구의 2255.29 mg%에 비하여 약 2배정도 높은 함량을 보였으며, 중요 핵산 관련물질은 주로 hypoxanthin이었다. 액젓 제조시 미숙과와 무화과 잎을 사용하였을 때 chlorophyll 색소가 추출되어 제품이 녹색을 나타내는 문제와 약간의 풋냄새 등을 고려할 때 숙성과가 적합함을 알 수 있었다.

Keywords

References

  1. J. Korean Soc & Nutr. v.7 Degradation of nucleotides and their related compounds during the fermentation of oyster Sung. N.J.
  2. Korean J. Food Sci. Technol. v.17 Volatile constituents of fermented big eyed herring and slimy Lee. E.H.;Koo. J.K.;Cha. Y.J.;Ahn. C.B.;Oh. K.S.
  3. J. Korean Soc. & Nutr. v.18 Fatty acid compositions of commercial fermented fish Lee. E.H.;Oh. K.S. Lee. T.H.;Ahn. C.B.;Cha. Y.J.
  4. J. Korean Soc. & Nutr. v.13 Compositions of nucletides and free amino acids of salt-fermented yellow carvenia intestins Chung. S.Y.;Sung. N.J.;Lee. Y.K.
  5. Bull. Korean Fish. Soc. v.23 Conditions for rapid processing of modified fish sauce using enzymatic hydrolysis and improvement of product quality. 1. Fish sauce from mackerel waste and its quality Han. B.H.;Bae. T.J.;Cho. H.D.;Kim. J.C.;Kim. B.S.;Choi. S.I.
  6. J. Korean Agric. Chem. Soc. v.33 Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. 3. Processing of low salt fermented anchovy with proteolytic bacteria and quality stability during storage Cha. Y.J.;Lee. K.H.;Lee. E.H.:Kim. J.S.;Joo. D.S.
  7. J. Korean Soc. Food. Nutr. v.23 Studies on the processing of accelerated low salt-fermented anchovy paste by adding koji Cha. Y.J.;Kim. E.J.;Joo. D.S.
  8. Bull. Korean Fish. Soc. v.23 Conditions for rapid processing of modified fish sauce using enzymatic hydrolysis and improvement of product quality. 4. Flavor components of fish sauce from whole sardine Bae. T.J.;Han. B.H.;Cho. H.D.;Kim. J.C.;Kim. B.S.;Lee. H.S.
  9. Korean J. Food Sci. Technol. v.24 Lactic acid, ethylalcohol and 4-ethylguaiacol contents of rapid fermentation of sardine soy sauce prepared by using immobilized whole cells Ryu. B.H.;Kim. S.J.;Shin. D.B.
  10. J. Korean Soc. Food Nutr. v.23 Changes of bolatile flavor compounds in low saltfermented anchovy paste by adding koji Cha. Y.J.
  11. Bull. Kor. Fish. Soc. v.26 Processing conditions for low-salted squid Jeotkal Kim. Y.M.;Jeong. Y.M.;Hong. J.H.
  12. Korean J. Dietary Culture v.7 Comparative study on content and composition of oligopeptide, free amino acids, 5'-ribonucleotides and free sugars in salted preservers produced at Korea and Japan Kaneko. K.;Kim. C.H.;Kaneda. T.
  13. J. Biochem. v.45 Crystalline protease; 1. Preparation of crystalline protease of Bac. Subtilis Hagihara. B.;Matsubara. H.;Nakai. M.;Okunuki. K.
  14. Shou Shiken Hou Nippon shou kankuzo
  15. J. Biochem. Mol. Biol. v.10 Studies on the chemical components and biological activity of Ixeris sonchifolia Park. S.S.
  16. Ph. D. Dissertation. Influence of fermentation conditions on the quality properties and protease activity of anchovy sauce Kim. Y.M.
  17. KSH 6022 Korea Standars Association
  18. Ph. D. Thesis. Influence of fermentation conditions on the quality properties and protease activity of anchovy sauce Kim. Y.M.
  19. Rearch Report of National Fisheries Research and Develpment Institute v.41 Quality improvement of salt-fermented sardine by beheading of raw fish Seo. S.B.;Yoon. H.K.;Park. C.K.;Kim. S.H.
  20. Bull. Korean Fish Soc. v.21 Studies on the processing conditions and the taste compounds of the sardine sauce extracts Lee. E.H.;Jee. S.K.;Ahn. C.B.;Kim. J.S.
  21. Bull. Korean Fish Soc. v.18 Studies on the processing of low salt fermented sea foods. 6. Nucleotide compounds of low salt fermented anchovy and yellow carvenia sauce Cha. Y.J.;Lee. E.H.
  22. Bull. Korean Fish. Soc. v.14 The effect of antioxidants on the fermented sardine and taste compounds of product Lee. E.H.;Cho. S.Y.;Cha. Y.J.;Jeon. J.K.;Kim. S.K.
  23. Korean J. Food Sci. Technol. v.17 Taste compounds of salted and fermented big eyed herring and alimy Koo. J.K.;Kee. E.H.;Ahn. C.B.;Cha. Y.J.;Oh. K.S.