Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effect of Fermentation Temperature and Salt Concentration on Changes in Quality Index of Salted Shrimp During Fermentation

새우젓갈의 숙성온도 및 식염농도가 위생품질인자의 변화에 미치는 영향

  • Song, Ho Su (Dept. of Western Cuisine & Culinary Arts, Youngsan University) ;
  • Kim, Sung Hun (Dept. of Oriental Cuisine & Culinary Arts, Youngsan University)
  • 송호수 (영산대학교 서양조리학과) ;
  • 김성훈 (영산대학교 동양조리학과)
  • Received : 2017.07.10
  • Accepted : 2017.08.21
  • Published : 2017.10.30
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Abstract

Fermentation temperature (10 and $20^{\circ}C$) and salt concentration (10, 20, and 30%) on volatile basic nitrogen (VBN), histamine, amino nitrogen, total viable cell counts, coliform bacteria and Escherichia coli counts as the quality index in salted shrimp were investigated during fermentation. Results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature (10 and $20^{\circ}C$) in salted shrimp treated with 10% and 20% salt concentration. However, effect of salt concentration and fermentation temperature on the quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 $20^{\circ}C$에서는 $10^{\circ}C$에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다.

Keywords

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