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KMID : 1134820120410050666
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.666 ~ p.673
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The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt
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Park Sung-Soo
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Abstract
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The effects of bamboo salt on quality of traditional Jeju fermented fish, Jari-Jeot were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of Jari-Jeot prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented Jari-Jeot. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented Jari-Jeot due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented Jari-Jeot. In Jari-Jeot fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%～74% of total free amino acids, while trace amounts of taurine were detected.
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KEYWORD
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Jeju, Chromis notatus, fermented fish, Jari-Jeot, bamboo salt
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