• 한국식품영양과학회지
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• 제23권2호
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• pp.348-352
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• 1994

산업적으로 경쟁력이 있는 젓갈을 제조하기 위한 목적으로 본 연구는 현재까지 연구된 저식염 젓갈에 Koji를 첨가하여 젓갈의 속성제조 및 풍미성분의 개량을 시도하여 보았다. Koji를 첨가한 저식염 멸치젓은 숙성 30일경에 완전히 숙성되었으며 이때 아미노질소 함량도 가장 높았다. 지방 및 단백질 분해효소의 활성은 대조구 및 Koji첨가 시료 모두 숙성 20일 및 30일겨에 가장 높았고 그 후로 감소하였다. 단백질 분해균은 Koji의 경우 숙성 20일경에, 대조구는 숙성 30일경에 가장 많았으며 그 후로 감소하였따. Koji를 첨가한 저식염 멸치젖은 재래식 기존 젓갈에 비해 단기간에 숙성시킬 수 있었다.

• 한국수산과학회지
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• 제16권3호
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• pp.211-215
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• 1983

식염 $8\%$ 및 $10\%$에 에틸알코올 $6\%$, sorbitol $6\%$, 젖산 $0.5\%$를 첨가하여 담근 저염정어리젓의 숙성중의 미생물상의 변화를 실험한 결과는 다음과 같다. 1. 숙성기간중의 수분함량은 식염을 $20\%$ 첨가한 대조시료의 경우, 숙성 20일 경에 $57.2\%$에서 숙성 80일경에 $62.8\%$로 증가하였으며, 식염을 $8\%$ 및 $10\%$ 첨가한 저염정어리젓에서는 $63\%$ 내의로 큰 변화는 없었고 pH는 전시료 모두 다 6.0 부근이었다. 2. 식염농도 $8\%$ 및 $10\%$ 정어리젓의 경우, 숙성기간중 식염농도 $20\%$의 정어리젓 보다 생균수가 적은 이유는 알코올, sorbitol, 젖산첨가에 의한 미생물생육억제효과라 생각된다. 3. 정어리젓 숙성중에 분리동정된 균은 Bevibacterium marinopiscosum, Bacillus subtilis, Micrococcus sp., Halobacterium sp., Pseudomonas sp., Flavobacterium marinovirosum, Pediococcus cerevisiae의 7종의 세균과 1종의 효모인 Torulopsis sp.으로 추정되었으며, 숙성초기에 Brevibacterium, Pseudomonas, Flavobacterium, Baciilus 속의 균이 분리되었으나 숙성후기에는 대조시료에서는 Halobacterium, Micrococcus, Pediococcus 속 및 Torulopsis 속의 균이 분리되었고, 식염을 $10\%$ 및 $8\%$를 첨가한 저염정어리젓에서는 Brevibacterium, Micrococcus, Pediococcus 속의 균이 분리되었다.

• 한국식품과학회지
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• 제34권4호
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• pp.647-651
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• 2002

소금과 대체 가능성이 있는 KCl, $MgSO_4,\;MgCl_2,\;CaSO_4$를 일정비율로 첨가하고 L-lysine, glutamic acid, succinic acid를 증미료로 첨가하여 대체염을 제조하였으며, 대체염으로 저염김치를 제조하여 pH, 산도, 총균수, 젖산균수, 효모수 및 관능평가를 통해 저염 김치의 발효 특성을 조사하였다. 대체염으로 제조된 저염 김치는 대조군(NaCl 2.5%)에 비해 pH는 높게 나타났고, 산도는 발효 초기에는 대조군과 차이가 없었으나 발효 3일 이후에는 대조군에 비해 대체염으로 제조된 저염 김치가 산도가 다소 높게 나타났다. 총균수의 경우 대체염 중 SR-8으로 제조된 저염 김치가 발효 5일경까지 대조군에 비해 균수 증가가 적었고, 젖산균의 경우는 저염 김치간에는 큰 차이를 보이지 않았으며 대조군과 유사한 경향을 보였다. 효모균수의 경우 대조군, 저염 김치 모두 발효 5일까지 균수가 크게 증가한 후 완만한 균수를 보였고, 저염 김치중 대체염 SR-8으로 제조된 김치가 대조군 보다 효모 증식이 다소 느린 것으로 나타났다. 맛, 질감, 전반적인 기호도에 관하여 평가하였을 때 맛, 전반적인 기호도는 시료간에 유의적인 차이가 없었으나, 질감은 시료간 유의적인 차이가 있었으며 대체염 SR-3으로 제조된 저염 김치가 가장 단단하여 대조군 및 대체염 SR-6, SR-8, SR-9으로 제조된 저염 김치와 유의적인 차이를 보였다. 전반적인 기호도 면에서는 대체염 SR-1, SR-3, SR-10으로 제조된 저염 김치가 대조군과 가장 유사한 값을 보였다. 이상의 결과로 대체염으로 제조한 저염 김치 중 쓴맛과 이미를 보인 저염 김치를 제외하고 대조군에 비해 관능적인 면에서 차이가 없었으며, NaCl 함량의 감소로 인한 김치의 발효가 촉진되지 않았으므로 대체염을 이용한 저염 김치의 가능성을 보여주었다.

• 한국식생활문화학회지
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• 제14권5호
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• pp.461-466
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• 1999

As a part of investigation to use sardine(Sardinops melanoslicta) more effectively as a food source, this study was undertaken the processing condition of rapid- and low salt-fermented liquefaction of sardine. To prepare rapid fermented products, the chopped whole sardine was added 8% NaCl and then preheating treatment at $40^{\circ}C,\;45^{\circ}C$ and $50^{\circ}C$ in the manufactured fermenter(180L) for 9 hrs, and then fermentation at $33^{\circ}C$ for 90 days. The chemical changes such as amino nitrogen(amino-N), volatile basic nitrogen(VBN), and histamine in the hydrolysates of fermented sardine were analyzed as well as viable cell count and organoleptic evaluation during fermentation to compare the quality between control and preheating samples. During fermenting, the amino-N in the hydrolysates increased rapidly during the first 30 days and slowly thereafter. The highest content of amino-N appeared at 75 days in control sample and $60{\sim}75$ days in preheating samples. The changes of VBN in the hydrolysates increased rapidly during first 15 days in control samples and 30 days in preheating samples. However they were generally low level in preheating samples. Histamine content in the hydrolysates of the control samples increased markedly after 15 days, but preheating samples were generally low level, and then $75{\sim}90$ days of fermentation reached to the maximum which was about $2.0{\sim}3.0$ times lower than that of control samples. As for the organoleptic flavor evaluation, the control and preheating at $40^{\circ}C$ samples were unpleasant odor after 15 and 60 days, respectively. But preheating at $45^{\circ}\;and\;50^{\circ}$ samples were fresh odor after 90 days fermentation.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.221-224
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• 1998

Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4 $\pm$1$^{\circ}C$ and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.

• 한국식품영양과학회지
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• 제24권2호
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• 한국식생활문화학회지
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 동아시아식생활학회지
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• 제5권3호
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• 한국식생활문화학회지
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• 제17권4호
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• 한국식생활문화학회지
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• 제37권1호
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• pp.61-72
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• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.