• Title/Summary/Keyword: 멸치액젓

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Physicochemical Characteristics of Onion Kimchi Prepared with Jeot-kal and Chitosan (젓갈 및 키토산을 첨가한 양파 김치의 이화학적 특성)

  • 박복희;조희숙;오봉윤
    • Korean journal of food and cookery science
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    • v.20 no.4
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    • pp.358-364
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    • 2004
  • This study was conducted to examine the effects of Jeot-kal and chitosan on the physicochemical characteristics and hardness during onion Kimchi fermentation. The onion Kimchi was stored at 4${\pm}$1$^{\circ}C$ for 42 days. The study results were as follows. The pH of control onion Kimchi and the experimental groups was in the range 5.30∼5.80. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the four kinds of onion Kimchi was increased. The reducing sugar content was maximized at 4 days of fermentation after which it decreased gradually as the fermentation processed. The ascorbic acid content of control onion Kimchi and the experimental groups was increased rapidly at 21 days and then decreased. The hardness of onion Kimchi measured instrumentally was higher in onion Kimchi treated with the salt-fermented Toha jeot juice than in control onion Kimchi.

Changes in color value of salt-fermented fish sauces during fermentation and storage (숙성 및 저장 중 액젓의 색도 변화)

  • IM Yeong Sun;CHOI Yeung Joon;CHO Young Je
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.33 no.5
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    • pp.383-387
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    • 2000
  • To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

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Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease (Bacillus subtilis JM3 단백분해효소로 속성제조한 멸치액젓 저분자 peptide의 기능성)

  • Park, Jong-Hyuk;Kim, Young-Myoung;Kim, Dong-Soo;Kim, Sang-Moo
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.827-832
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    • 2005
  • Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.

Physicochemical Characteristics of Cabbage Kimchi during Fermentation (양배추 김치의 숙성과정 중에 나타나는 이화학적 특성에 관한 연구)

  • Cho, Hee-Sook;Park, Bock-Hee
    • Korean journal of food and cookery science
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    • v.22 no.5 s.95
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    • pp.600-608
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    • 2006
  • The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.

Effect of Fermented Anchovy Extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-Induced Mutagenicities (멸치젓갈추출물이 돌연변이 유발에 미치는 영향)

  • Jung, Keun-Ok;Kang, Kap-Suk;Park, Kun-Young
    • Korean Journal of Food Science and Technology
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    • v.32 no.6
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    • pp.1426-1432
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    • 2000
  • The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

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멸치액젓으로부터 추출한 펩타이드의 항암 작용

  • 김우재;김상무
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2001.10a
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    • pp.131-132
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    • 2001
  • 발효식품에 함유되어 있는 저분자 peptide는 발효되는 동안이나 가수분해되는 과정에서 생산된다. 이렇게 생성된 저분자 peptide는 생물학적 활성이 크다고 보고되고 있다. 최근 농산물에 대한 peptide의 실험에 대한 연구는 활발히 진행되어 있으나 수산발호식품의 peptide의 기능성에 대한 연구는 미비한 실정이다. 현재, 암은 오늘날 급속한 의학의 발달에도 불고하고 아직도 우리의 생명을 위협하는 무서운 불치병으로 알려져 있다. (중략)

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Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi (김치 저장 중 N-Nitrosodimethylamine 생성에 젓갈의 함량과 종류의 영향)

  • Kang, Kyung Hun;Kim, Sung Hyun;Kim, Sang-Hyun;Kim, Jeong Gyun;Sung, Nak-Ju;Lee, Soo-Jung;Chung, Mi Ja
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.9
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    • pp.1302-1309
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    • 2016
  • N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1), kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

Preparation of Accelerated Salt-fermented Anchovy Sauce Added with Shrimp Byproducts (새우가공부산물을 이용한 속성 멸치액젓의 제조)

  • Kim, Hye-Suk;Yang, Soo-Kyeong;Park, Chan-Ho;Han, Byung-Wook;Kang, Kyung-Tae;Ji, Seung-Gil;Sye, Youn-Eon;Heu, Min-Soo;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.8
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    • pp.1265-1273
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    • 2005
  • The purpose of this study was to prepare accelerated salt-fermented anchovy sauce using a shrimp processing byproducts (head, shell and tail) as a fermenting accelerator, and to investigate its physicochemical and enzymatic properties. Four types of sauces were prepared with 0, 10, 20, and 30$\%$ (w/w) addition of shrimp byproduct and fermented at 24$\pm$2$^{\circ}C$ for 360 days. During fermentation, all four type sauces decreased moisture content (67.5$\%$68.0$\%$ to 64.0$\∼$64.8$\%$) and pH (5.52$\∼$7.10 to 5.03$\∼$6.58), but showed increase in their crude protein (7.0$\∼$8.2 to 10.8$\%$) and volatile basic nitrogen contents (40$\∼$75 to 180$\∼$200 mg/100 g of sauce). The ratio of amino nitrogen to total nitrogen contents of control (0$\%$) and sauce with 10$\%$ shrimp byproducts (10$\%$ sauce) were maximized at 270 days, whereas 20$ \% $ and 30$\%$ added sauces were at 180 days. Endoprotease and exoprotease activities of anchovy sauces added with 20$\%$ and 30$\%$ of shrimp byproducts tend to be higher than those of control (0$\%$) and 10$\%$ addition. Proteolytic activities of sauces at pH 9 were about 2 times higher than those at pH 6. Amidolytic activities for LeuPNA decreased remarkably during fermentation, and control (0$\%$) almost lost their activity at 180 days, while additional sauces were relatively stable. These suggest that alkaline pretense of anchovy and shrimp byproducts as a endoprotease mainly contributed to the fermentation of salt-fermented sauces. The protein molecular weight distribution of sauces indicated 2 groups of peaks (peak 1,>70,000 da and peak 2, 3,000$\∼$29,000 da). As the fermentation proceeded, peak 1 tended to decrease in all of sauces, but peak 2 increased rapidly from 30 to 270 days. Optimum fermentation periods of control and 10$\%$ sauces were 270 days and those of 20$\%$ and 30$\%$ sauce were 180 days. The results suggest that shrimp byproduct can be used as accelerator of salt-fermented sauce.

The Study on the Qualities of Commercial Anchovy Sauces and Kimchies Prepared with Different Anchovy Sauces (시판 멸치 액젓의 품질과 그 액젓으로 제조한 김치의 품질 연구)

  • 문갑순;송영선;류복미;전영수
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.272-277
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    • 1997
  • To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8% to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51% to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

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Effects of Salt and Fermented Anchovy Extract on the Somatic Mutagenicity in Drosophila Wing Spot Test System (소금 및 멸치적갈이 Drosophila 돌연변이유발에 미치는 영향)

  • 이현주;정근옥;전승희;박건영;이원호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.6
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    • pp.1139-1144
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    • 2000
  • In vivo Drosophilla 돌연변이 검출계에서 발생 단계상의 독성효과가 없는 범위에서 소금 및 젓갈을 단독 처리했을 때 모든 시료가 자연발생 빈도가 유사하게 나타났다. MNNG의 체세포 돌연변이 유발에 미치는 영향을 살펴본 결과 생멸치, 6개월간 속성된 멸치 12개월된 멸치액젓은 항돌연변이효과를 보였고, 발효하지 않은 소금에 절인 멸치는 small muh spots 와 large mwh spots 의 출현빈도에 대해 모두 보돌연변이 효과를 보였다. 따라서 멸치 젓갈 제조시 멸치에 소금이 첨가되어 (생젓갈) 돌연변이 유발이 일어날 가능성이 있지만 숙성기간이 길어지면 (12개월, 익은 젓갈) 오히려 항돌연변이효과가 있는 것으로 나타났다.

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