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KMID : 0665220030160040353
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.353 ~ p.358
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Changes in Physicochemical Quality during the Seasoned and Fermented Alaska Pollack Roe with Vacuum Fermentation
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Rhee Seong-Kap
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Abstract
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Low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The results were as follows. The moisture content, pH and salinity decreased slightly, but the contents of VBN and total amino acids increased gradually during fermentation regardless of ripening types. pH and salinity showed little difference with ripening types, but moisture content was a little lower and the contents of VBN was some higher in non vacuum than those in vacuum, whereas total amino acid contents were greater in vacuum. In addition, total viable cell count were similar to trend of gentle decrement after increment to some degree but were higher in non vacuum than those in vacuum. Judging from the results of physicochemical analysis, it was showed that fermentation delayed in vacuum therefore it was considered that vacuum fermentation can be effective on shelf-life extension of jeot-gal.
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KEYWORD
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Jeot-gal, alaska pollack roe, VBN, shelf-life, vacuum fermentation
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