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KMID : 0525720000050010015
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Journal of Chitin and Chitosan
2000 Volume.5 No. 1 p.15 ~ p.18
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Effect of Chitosan Oligosaccharides on Polyamine Metabolism for Chemopreventive Activity
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Nam MY
Shon YH/Kim SK/Nam CH
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Abstract
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Salted-fermented Alaska pollack, Theragra chalcogramma, tripe is one of the traditional fishery fermented foods in Korea and has played an important role in Korean dietary life. But, salted-fermented Alaska pollack tripe has about 30 days of shelf-life. In order to extend the shelf-life of salted-fermented Alaska pollack tripe, chitosan and oligochitosan were added and their effect on the property changes of salted Alaska pollack tripe during fermentation were investigated. There was no significant difference in proximate compositions among samples. pH of all samples decreased a little as fermentation Progressed and showed a higher value in salted-fermented Alaska pollack tripe with chitosan and oligochitosan than control. Lactic acid content increased up to 1 month very rapidly and slowly thereafter. The content amino-nitrogen and VBN of salted-fermented Alaska pollack tripe fomented at 5℃ increased as fermentation progressed lower with chitosan and oligochitosan than control after 2 weeks of fermentation.
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KEYWORD
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