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KMID : 0665420080230030397
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Korean Journal of Food Culture
2008 Volume.23 No. 3 p.397 ~ p.402
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Quality Characteristics of Commercial Fermented Skates
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Cho Hee-Sook
Kim Kyung-Hee
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Abstract
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This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and 5.8~6.5 log CFU/g of aerobic bacteria, respectively, and 585.9 mg and 384.1~398.5 mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and β-alanine. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and 10~15 types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.
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KEYWORD
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fermented skates, TMAO, VBN, aerobic bacteria, free amino acids, essential fatty acids
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