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저염 우렁쉥이 젓갈의 가공 및 품질특성

Processing and Quality Characteristics of Low-salt Fermented Ascidian Halocynthia roretzi

  • 김영아 (국립수산물품질검사원) ;
  • 강수태 (부경대학교 식품생명공학부) ;
  • 강정구 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 강진영 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 류욱환 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 오광수 (경상대학교 해양생명과학부.해양산업연구소)
  • Kim Yeong-A (National Fisheries Products Quality Inspection Service) ;
  • Kang Su-Tae (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kang Jeong-Goo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang Jin-Yeung (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoo Uk-Hwan (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh Kwang-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2006.06.01

초록

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

키워드

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