Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 21권 / 1호 / 1 ~ 8페이지
· 저자명 : 이정뢰, 김보섭, 강성국

초록

We prepared Jeotgal with Haliotis Discus Hannai Ino (abalone) viscera and the studied the physicochemical properties. Abalone viscus was fermented with varying amounts of salt for 60 days in order to prepare for the Jeotgal. During the fermentation, we measured the change of pH, volatile basic nitrogen (VBN), amino nitrogen (AN) and protease activity. After the fermentation, we examined the composition of free amino acids and sensory evaluation. The pH decreased with the fermentation, which was not significant (from 5.5 to 6.5). After the fermentation, the highest VBN was 96.7 mg/g, while the highest AN value was 406.3 mg/g. Unlike VBN and AN, the protease activity increased and reached the highest activity at the 30th day, and then decreased afterward. Based on the results, it was deduced that higher salinity restrained the fermentation and lowered the VBN, AN and protease activity. The total free amino acids of abalone Jeotgal, which were analyzed after the fermentation, (62.75 mg/g) was more than twice the amount in the abalone viscera before the fermentation (30.37 mg/g). We prepared abalone viscera Jeotgal and studied the characteristics for the first time. This will provide us with useful information for future related researches.

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