• Food Science and Industry
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• v.53 no.2
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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.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).