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KMID : 0366519950150010041
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Annual Bulletin Seoul Health
1995 Volume.15 No. 1 p.41 ~ p.50
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Study on the Preparation of Salted and Fermented Pale Chup
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Lee Su-Han
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Abstract
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To increase food utilities of freshwater fish, pale chup jeotkal(salted and fermented) was produced by means of dry salting i. e. 8% and 20% by weight. And during the ripening period at 5℃ and 20℃, the changes in the proximate composition, viable cell counts, pH, acidity, amino type nitrogen, volatile basic nitrogen(VBN) and trimethylamine nitrogen(TMA-N) were experimented by fermentation time, concentration of salt and temperature. 1. The proximate composition was not changed so much during the ripening process. The content of moisture, crude protein, crude fat and crude ash in raw pale chup was 74.34%, 13.49 %, 7.06% and 3.1% respectively. In the high salted pale chup the content of moisture, crude protein, crude fat and crude ash was 62.28%, 10.04%, 5.02% and 21.53%. And in the low one, the content of moisture, crude protein, crude fat and crude ash was 71.06%, 11.68%, 5.95% and 10.61 % respectively. 2. Just after the preparation of the low salted concentration, the counts of viable bacterial cell occurred at a level of 10^(6) cfu/g were decreased to a level of 10&^(5) cfu/g by the 4th day of ripening at 20℃ and were increased to 10^(8) cfu/g after the 30th day of ripening and were decreased to 10^(5) cfu/g by the 15th day of ripening at 5℃ and were increased to 10^(8) cfu/g after the 90th day of ripening and the same value was kept. Just after the preparation of the high salted concentration, the counts of viable bacterial cell occurred at a level of 10^(5) cfu/g were decreased to 10^(3) cfu/g by the 4th day of ripening at 20℃ and were increased to 10^(4)∼10^(5) cfu/g. The bacterial counts were decreased rapidly by the 15th day of ripening at 5℃ and were increased to 10^(4) cfu/g. 3. The pH value of ripening at 20℃ in the low salted concentration was kept about 6.8 by the 70th day and was increased to 7.1∼7.2. The pH value of the high salted concentration was kept 6.7 by the 70th day and was decreased to 6.4. The pH value of ripening at 5℃ was kept regularly 6.7∼6.8. 4. Just after the preparation of the low salted concentration, the acidity was 182.3mg% and was decreased to 60.0mg% about the 120th day of a proper ripening period at 20℃ and was increased to 242.5mg % a bout the 30th day of a proper ripening period at 5℃. Just after the preparation of the high salted concentration, the acidity was 196.7mg% and was increased to 205.8mg% about the 120th day of a proper ripening period at 5℃ and was increased to 359.1mg % in a proper ripening period at 20℃. 5. The content of amino type nitrogen was 34.4mg% just after the preparation of the low salted concentration, was increased to 174.0mg% about the 120th day of a proper ripening period at 5℃. It was 405.5mg% about the 30th day of a proper ripening period at 20.C but it was decreased to 185.9mg% about the 120th day. The content of amino type nitrogen was 26.6mg% just after the preparation of the high salted concentration, was increased rapidly to 122.3mg% about the 4th day of a proper ripening period at 20℃ and was increased to 99.9mg%, 136.3mg% about the 90th day of a proper ripening period at 20℃, 5℃ respectively. 6. The content of VBN was 10.lmg% just after the preparation of the low salted concentration. It was increased to 57.6mg% about the 90th day at 5℃, was 68.2mg% about the 15th day at 20℃ and then the samples were spoiled. On the other hand, the content of VBN was 8.9 mg% just after the preparation of the high salted concentration. It was increased slowly to 14.9mg%, 23.7mg% at the 120th day of ripening respectively and the samples were not spoiled.
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KEYWORD
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Pale chup jeotkal
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FullTexts / Linksout information
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Listed journal information
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