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KMID : 0525720000050020070
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Journal of Chitin and Chitosan
2000 Volume.5 No. 2 p.70 ~ p.73
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Microflora Changes of Salt - Fermented Alaska Pollack Tripe with Chitosan and Oligochitosan
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최근표/Choi KP
김우재/김상무/Kim WJ/Kim SM
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Abstract
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Low-salt-fermented Alaska pollack, Theragra chglcogrammma, tripe, which is one of the traditional fishery products in Korea, has about 30 days of shelf-life. In order to extend the shelf-life of salted-fermented Alaska pollack tripe, effects of chitosan and oligochitosan on the microflora changes of salt-seasoned Alaska pollack tripe fermented at 5℃ were investigated. The growths of total viable cell, lactic acid bacteria, proteolytic bacteria, and mold of salt-seasoned Alaska pollack tripe with each 5fe chitosan and oligochitosan were inhibited during fermentation at 5t There was no big difference between chitosan and oligochitosan in inhibition effects on the microflora growth of salt-fermented Alaska pollack tripe.
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KEYWORD
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