• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.197-197
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• 2010

음식물쓰레기의 삼성분은 수분, 휘발분, 회분이며 이들이 차지하는 비율은 계절, 지역별로 다소 상이하지만 수분 약 80%, 회분3%, 휘발분 17%이다. 음식물쓰레기 전처리과정으로 이물질제거, 탈수공정이 있으며 탈수공정에서 다량의 탈리액이 발생한다. 본 연구에서는 탈리액을 데칸타를 이용하여 1차로 원심분리하여 고.액 분리한 액을 실험대상으로 하였다. 실험대상 탈리액의 물성은 BOD 78,800[mg/l], COD 41,000[mg/l], 부유물질 25,900[mg/l], 총질소 928[mg/l]이었다. 탈리액에는 기름성분(육류, 식용유등), 입자상물질등이 포함되어 있으며 이들은 난분해성 유기물질로, 이를 제거하는데 기존의 처리방법으로 많은 어려움이 있어 주요한 수질오염 발생원이 되고 있다. 예를들면 하수처리장 폭기조 수면에 유막을 형성하여 산소공급을 방해함으로 미생물번식을 방해하는 요인이 된다. 본 연구는 음식물쓰레기 탈리액의 수분, 고형분, 유분으로의 삼상분리에 관한 것이다. 유분은 에멀젼형태로 안정되게 수층에 분산되어 존재한다. 미세기포를 이용한 부상법의 경우 미세기포 표면과 유분의 화학적친화력이 낮아 기포표면에 유분이 잘 부착되지 않으며, 원심분리 방법만으로는 유분 분리효율이 낮고, 추출에 의한 분리시 추출액이 다량 소요되고 처리시간이 길며 추출액 비용이 많이 소요된다. 탈리액을 유분, 슬러지, 수분으로 분리하면 환경오염을 일으키는 주요성분을 신재생에너지 원료로 활용할 수 있다. 유분의 주성분이 동식물성 유지이므로 전처리시 산촉매를 이용 수분과 유리지방산을 제거하고 염기성촉매를 이용하여 전이에스테르화 반응을 거치면 바이오디젤인 FAME과 글리세롤으로 변환하므로 글리세롤을 분리하면 바이오디젤을 얻을 수 있다. 슬러지는 입자상 물질로 착화가 잘 되고 건조하면 발열량이 높으며 중금속등에 오염되지 않아 청정연료로 활용이 가능하다. 실험실에서의 탈리액 삼상분리방법은 다음과 같다. 탈리액 30ml당 추출액으로 노말헥산을 1ml를 가한 다음 플라스크에서 $80^{\circ}C$로 가열 후 방냉한다. 가열중 노말헥산의 손실을 방지하기 위하여 증발가스를 콘덴서에서 응축하여 플라스크로 재순환한다. 탈리액을 플라스크에서 꺼내어 원심분리기 rack에 300-400g씩 병에 각각 넣고 4,000rpm으로 30분간 운전한다. 탈리액은 상부로부터 유분층, 미세입자층, 수층, 슬러지층으로 분리된다. 각 층의 계면에서 2종의 성분이 약간 섞일 수 있다. 유분을 분리한 후 유분층 잔존물과 미세입자층, 수층 상층부의 혼합물을 취하여 50g씩 병에 넣고 3,500rpm으로 10분간 운전한 후 유분을 분리한다. 마지막으로 미세입자층만을 3,500rpm으로 10분간 원심분리한 후 유분을 따로 분리한다. 얻어진 유분은 rotary evaporator에서 $120^{\circ}C$로 가열하여 유분과 노말헥산을 분리하며 분리효율을 제고하기 위하여 감압하에서 운전한다. 분리된 유분의 고위발열량이 9,450[Kcal/kg]이었으며 원소분석 결과 탄소 74.7%, 수소 12.55%, 질소 0.08%, 유황분 0.0003%이었다. 분리된 유분의 양은 계절별로 시료별로 다르며 가을철에는 1.6-1.9%, 여름철은 1.0-1.3%이었다. 분리된 슬러지로부터 Hg, As, Cr, Cd, Pb 중금속 성분이 검출되지 않았으며 수분 2.8%, 휘발분 76.85%, 회분 7.52%, 고정탄소 12.83%이었고 원소분석결과 탄소 45.25%, 수소 7.46%, 질소 5.05%, 산소 34.39%, 유황분 0.33%이었으며 저위발열량은 4,480[Kcal/kg]이었다. 분리된 슬러지 양은 11-19% 이었다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.98-102
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• 2001

We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at $20^{\circ}C$ than at $5^{\circ}C$. Total nitrogen content was lower in anchovy by brine salting than by dry salting. Amino nitrogen increased remarkably during fermentation of salted anchovy at $20^{\circ}C$, while increased slightly at$5^{\circ}C$. Amino nitrogen showed maximum value on 120 days in dry salting and on 30 days in brine salting at $20^{\circ}C$, respectively. The changes of VBN were similar to the changes of amino nitrogen. The brine salting accelerated hydrolysis of anchovy meat compared with that of dry salting at $20^{\circ}C$, and the hydrolysis were suppressed at $5^{\circ}C$, The POV increased rapidly in dry-salted anchovy than brine-salted anchovy. We suggested that the appropriate processing condition of salted anchovy is to ferment for 5-6 months at $5^{\circ}C$ by addition of $25\%$ salt after pre-salting of raw anchovy.

• Journal of Life Science
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• v.13 no.6
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• pp.829-835
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• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.49-53
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• 1998

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.133-139
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• 1983

As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or $10\%$ of salt and various contents of additives such as lactic acid, sorbitol, glycerin and ethanol as preservatives and flavor enhancers, and fermented for 80 days at $29\pm3^{\circ}C$. Judging from the changes in pH, amino-nitrogen and volatile basic nitrogen during fermentation of low salted sardine and the organoleptic evaluation on their flavor, the products of sardine meat containing 8 or $10\%$ of table salt, $0.5\%$ of lactic acid, $6\%$ of sorbitol and $6\%$ of ethanol as additives were most desirable when fermented for 60 days.

• Microbiology and Biotechnology Letters
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• v.45 no.3
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• pp.218-225
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• 2017

Saeu (shrimp) jeotgal (SJ) was prepared by mixing with 25% salt with different types: purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt. SJ was fermented for 22 weeks at $15^{\circ}C$. Bacilli and marine bacteria were detected throughout the entire fermentation period, and marine bacteria were present in the largest numbers. Lactic acid bacteria (LAB) were detected only during the first 8-10 weeks, but yeasts appeared at the sixth week and later. Archaea were detected in low numbers only from SS-SJ during the first 8 weeks. BS- SJ showed higher pH and lower titratable acidity (TA) values than other SJs because of strong alkalinity of bamboo salt. Amino-type nitrogen (ANN) contents of SJs increased during fermentation, especially, after 2 and 6 weeks. SS-SJ showed the highest ANN content from the beginning to the end of fermentation. Ammonia-type nitrogen (AMN) contents also increased like the amino-type nitrogen during fermentation. The highest volatile basic nitrogen (VBN) was also observed in SS-SJ. Salinity was kept constant after 4 weeks. SS was better than other salts for SJ fermentation in terms of protein hydrolysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.45-53
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• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.