• 식품과학과 산업
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• 제55권3호
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• 식품과학과 산업
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• 제53권2호
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• pp.200-214
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• 2020

The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

• 한국수산과학회지
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• 제54권6호
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• pp.835-840
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• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• 한국수산과학회지
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• 제54권6호
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• pp.1045-1051
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• 2021

Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×10⁹ CFU/g, and that in Aekjeot and Sikhae was 4-2.2×10⁵ CFU/mL and 1.9×10⁵-8.4×10⁸ CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국식품위생안전성학회지
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• 제17권4호
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• pp.173-177
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• 2002

2002년 3-5월 서울시 가락농수산물시장에서 구입한 젓갈류 72건(새우젓류 21건, 명태젓류 9건 및 조개젓류 9건, 오징어젓, 밴댕이젓 및 멸치젓 각각 7건, 황세기젓 5건, 꼴뚜기젓 3건 그리고 굴젓 및 갈치젓 각각 2건)을 대상으로 세균분포를 시험한 결과, 평균 염도는 17.2%, 1 ml당 일반세균수는 4,900, 대장균군수 44, 비브리오속균수 160, 포도상구균속균수 3,000 CFU/m1로 각각 집계되었고, 젓갈별 세균 분리 동정결과, 오징어젓에서 13주, 꼴뚜기젓과 추젓에서 각각 11주, 명란젓과 조개젓에서 각각 9주, 멸치젓에서 7주 등 총 93주의 세균이 분리되었다. 세균의 생화학적 분리 동정 결과 대장균군 35.5%(33/93), 비브리오속균 8.6%(8/93) 그리고 포도상구균속균 12.9%(12/93)로 분리되었고, 대장균군의 경우 E. cloacae가 15주로 가장 많았으며, 비브리오속균의 경우 V. alginolyticus가 5주, V. fluvialis가 3주, 포도상구균속균의 경우 S. lentus가 5주로 가장 많았다.

• Journal of Microbiology and Biotechnology
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• 제17권5호
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• pp.873-877
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• 2007

In order to find microorganisms showing antifungal activities against Plasmodiophora brassicae, which causes club root, Korean salt-fermented fishery products were tested. Several fermented broths of microorgansims isolated from Ammodytes personatus fishery products showed high antifungal activities. The identification of microorganisms and their in vivo antifungal activities are reported herein.

• 한국식품위생안전성학회지
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• 제35권2호
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• pp.152-161
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• 2020

본 연구에서는 총각무에 검출빈도가 높은 3성분의 농약을 선택하여 농약 침지 후 잔류농약이 총각김치제조 과정에서 제거되는 정도를 측정하였다. 총각무의 절임과 세척 과정 후에는 초기 처리농도에 대비 잎은 diazinon, diniconazole 및 dimethomorph 각각 43.8%, 41.9% 및 89.8%가 제거되었으며, 뿌리는 59.5%, 54.7% 및 85.1%가 제거되었다. 4℃에서 김치를 숙성하는 과정 중 농약의 잔류량은 4주간의 숙성기간 동안 초기 처리농도 대비 잎은 diazinon 82.4%, diniconazole 77.1% 그리고 dimethomorph 98.9%가 제거되었고, 뿌리의 경우 diazinon 94.0%, diniconazole 91.8% 그리고 dimethomorph 90.0%가 제거되었다. 총각김치 잔류농약 제거율을 제조과정별 상대적인 백분율로 나타낸 결과 절임과정에서 가장 많은 잔류농약 제거율을 보였으며, 그 결과 농약 3종은 44.6%-66.5%가 제거되었다. 반면 뿌리에서 diazinon, diniconazole은 숙성과정에서 51.8%-55.8%로 가장 많은 잔류농약 제거율을 보였다. 3종의 농약이 잔류하는 김치를 0℃, 4℃에서 4주간 숙성시키면서 온도에 따른 농약제거율의 차이를 살펴본 결과, diazinon은 뿌리에서 4℃가 0℃에 비해 농약제거율이 2.7%-10.8%가 높은 것으로 확인되었다. 그 이외의 농약에서는 숙성온도 별 잔류농약 제거율의 차이는 미미한 것으로 확인되었다.

• 한국수산과학회지
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• 제33권2호
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• pp.98-102
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• 2000

동남아산 액젓의 품질을 평가하기 위하여, 필리핀산 Patis 2종, 태국산 Nampla 3종 및 Nuocman 1종, 베트남산 Nuocman 7종 등 총 13종을 구입하여 각종 성분들을 분석하고, ATP관련물질 총량과 총질소함량과의 상관관계를 통하여 품질을 분류하고자 하였다. 국내산 액젓의 원료어는 주로 멸치 및 까나리만인데 반하여, 동남아산 액젓은 멸치, 고등어, 병어 및 혼합어종이 사용되었다. 그리고, 맛과 저장성을 높이기 위해 보존제 및 비타민류, 아민류, 인산염 등을 첨가하였다. 동남아산 액젓은 수분함량 $60.6{\~}72.8{\%}$, 회분함량 $18.2{\~}25.8{\%}$, 조단백 질함량 $0.9{\~}13.7{\%}$, VBN함량 $14.1{\~}338.6\;mg/100ml$, $PH 4.66{\~}5.91$, 염분함량 $24.1{\~}30.6{\%}$, 총질소 및 아미노산성질소함량은 각각 $0.140{\~}2.199g/100\;mg$ 및 $115.4{\~}1,643.0mg/100ml$, AN/TN은 $72.8{\~}83.5{\%}$ 범위로, 원료어종, 액젓의 제조국가 및 종류, 제조방법, 숙성조건 둥에 따라서 상당한 차이를 보였다. 그리고, 동남아산 액젓 모두 $ATP{\~}IMP$는 극미량, HxR은 약간 검출되었으며, 약 $94{\%}$ 정도가 Hx과 요산이었고, ATP관련물질 총량은 $0.829{\~}9.564{\mu}mol/ml$이었다. 유리아미노산 총량은 $46.4{\~}9,056.3 mg/100 ml$이었고, 유리아미노산 조성은 glutamic acid의 조성비가 $16.0{\~}47.0{\%}$ (평균 $23.6{\%}$)으로 가장 많았고, 다음이 Iysine, leucine, alanine, aspartic acid, valine, isoleucine 등의 순이었으며, 이들 아미노산 함량이 전체의 약 $64{\%}$ 정도를 차지하였다.

• 한국수산과학회지
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• 제34권5호
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• pp.488-492
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• 2001

밴댕이 액젓을 재래식의 방법으로 18개월 동안 숙성시키면서 $2\~3$개월 간격으로 성분변화에 대하여 조사하였다. 밴댕이육의 가 수분해도는 숙성 5개월까지는 $51.8\%$로 큰 폭으로 증가하였으나, 그 이후에는 분해속도가 둔화되어 숙성 18개월 후에는 $71.5\%$이었다. 총질소 및 아미노태 질소 함량은 숙성기간에 비례하여 증가하였으며, 숙성기간에 따른 총질소함량의 증가속도에 비하여 아미노태 질소함량의 증가 속도가 더 빠른 것으로 나타났다. 숙성 6개월 이후 액젓중의 ATP 관련물질은 거의 대부분 ($81.7\sim90.1\%$)이 Hx와 요산이었고, ATP 관련물질 총량은 숙성기간에 따라 일정하게 증가하였다. HxR+Hx 함량과 요산량이 교차하는 숙성 13개월 부근은 가수분해도 $66.6\%$로 높은 분해율을 보이는 지점으로서 경제적인 출하 시점인 것으로 판단되었다. 18개월간 숙성시킨 밴댕이 액젓의 유리아미노산 총량은 8,090.5mg/100mL으로 원료육 총 아미노산 함량 (21,538mg/100g)의 약 $38\%$ 정도였으며, 주요 아미노산은 glutamic acid ($20.0\%$), aspartic acid ($10.4\%$), alanine ($9.9\%$), lysine ($9.4\%$), threonine ($6.2\%$) 등의 순이었다.