Fig. 1. The diagram of manufacturing process of of low-salted squid and myungran (pollack roe) jeotgal using commercial antimicrobial agents.
Fig. 2. The microscopic photographs of various microorganisms in low-salted squid and myungran (pollack roe) jeotgal.
Fig. 3. The comparison of antimicrobial activity on 0.5% (w/w) various commercial antimicrobial agents in (A) low-salted squid jeotgal and (B) low-salted myungran (pollack roe) jeotgal.
Fig. 4. The comparison of microbial growth by storage period with and without 0.5% (w/w) glycine in (A) low-salted squid jeotgal and (B) low-salted myungran (pollack roe) jeotgal.
Table 1. The comparison of physicochemical characteristics of low-salted squid and myungran (pollack roe) jeotgal treated with various 0.5% (w/w) commercial antimicrobial agents
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