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KMID : 0380620100420040438
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 4 p.438 ~ p.444
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Physicochemical Changes in Fermented Skate (Raja kenojei) Treated with Organic Acids During Storage
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Kim Hyung-Joo
Eo Ji-Hyun
Kim Seon-Jae
Eun Jong-Bang
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Abstract
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Fermented skate has a unique ammonia-like flavor. The flavor is preferred by a few lovers of skate muscle, while women and young people may be sensitive to the odor. Organic acids were used to reduce the ammonia-like odor in fermented skate and to investigate the physicochemical properties. Fermented skate muscles were sprayed with 20 mL of acetic acid or citric acid (3, 5, and 7%) for 30 seconds and stored at 4oC for 15 days. The physicochemical properties of organic acid-treated fermented skate were investigated during storage. The control, which was treated with distilled water, showed a higher pH value than the samples treated with organic acids. The L* value increased with increasing organic acid concentration, while the a* and b* values were not significantly different among the samples. The trimethylamine (TMA) decreased with increasing in the organic acid concentration, but it was not significantly different after 9 days of storage. Ammonia-type nitrogen and ammonia-like flavoring, decreased with increasing in the organic acid concentration, whereas ammonia-type nitrogen increased with a storage period more than 6 days. In conclusion, fermented skate treated with 7% citric acid was the best treatment to reduce the ammonia-like odor.
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KEYWORD
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fermented skate, organic acids, ammonia-like odor
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