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KMID : 0380619900220020221
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.221 ~ p.226
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Screening of Suitable Mold Strains for Production of Taste Materials from Alaska Pollack Flesh
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김동수/Kim, Dong Soo
신동화/김영명/이병완/Shin, Dong Hwa/Kim, Young Myoung/Lee, Byung Wan
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Abstract
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Fish flesh of Alaska pollack containing 5?0 of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen (NH₂-N) content of fermented fish flesh (FFF) were 25-26 times higher than that of raw flesh and 6-15 times higher in extractable nitrogen (Ex-N) content. The strains which produce more ADP (Adenosine 5´-diphosphate) in FFF also showed much higher level of IMP (Inosine 5´-monophosphate) and GMP (Guanosine 5´-monophosphate) content than that of raw flesh. Amino acid composition were differ by strain but lysine was generally highest and arginine, glutamic acid, leucine and alanine in order. In review of sensory evaluation, total content of nucleotides, NH₂-N, Ex-N and amino acid compositions, suitable strains for fish flesh fermentation were Aspergillus oryzae KFCC 11371, Asp. oryzae KFCC 32343, Penicillium roqueforti KFCC 11269 and Asp. quercinus.
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KEYWORD
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