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KMID : 0903520010440020081
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2001 Volume.44 No. 2 p.81 ~ p.87
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The Processing of Seasoned and Fermented Oyster and Its Qulaity Changes during the Fermentation
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김동수/Kim, Dong Soo
이성/이성갑/이헌옥/Lee, Seong/Rhee, Seong Kap/Lee, Heon Ok
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Abstract
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Oyster jeot-gal were prepared in the form of salt-fermented oyster and oyster in soy sauce tentatively and used for investigation the retarding effect of its fermentation in a vacuum from the physicochemical and microbiological points of view. pH value decreased slightly but amino-N (AN) and volatile basic nitrogen (VBN) increased inversely during the fermentation periods. AN contents were greater in vacuum fermentation than in non-vacuum, whereas VBN were greater in non-vacuum. Total viable cell counts were similar to trend of gentle decrement after increment to some degree but showed higher in non vacuum than in vacuum. In vacuum product, total amino acid contents increased with the elapse of fermentation days or in time of reduction those were higher than in non-vacuum. On the results of chemical analysis, it showed that fermentation was delayed in vacuum and that vacuum fermentation was effective for the shelf-life extension of jeot-gal.
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KEYWORD
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