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유자청을 이용한 고부가 저염멍게젓갈의 제조 및 품질특성Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Yujacheong

Other Titles
Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Yujacheong
Authors
권령원신명철황선웅김동환이상호박진효김정균
Issue Date
2021
Publisher
한국수산해양교육학회
Keywords
Sea squirt; Yujacheong; Low-salt; Fermentation
Citation
수산해양교육연구, v.33, no.4, pp.1013 - 1026
Indexed
KCI
Journal Title
수산해양교육연구
Volume
33
Number
4
Start Page
1013
End Page
1026
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/5093
DOI
10.13000/JFMSE.2021.8.33.4.1013
ISSN
1229-8999
Abstract
This study was conducted to determine the optimum fermentation time of low-salt fermented sea squirt with Yujacheong. Experimental samples were prepared by adding 1% of roasted salt and 5% of Yujacheong to 1 kg of sea squirt and then changed the fermentation time to 0 (YFT-0), 24 (YFT-24), 48 (YFT-48), 72 (YFT-72) and 144 (YFT-144) hours. The viable cell count of YFT-0, YFT-24, YFT-48, YFT-72 and YFT-144 were 4.2, 5.1, 4.0, 3.3 and 3.0 logCFU/g, respectively. There was not significantly different in moisture, crude protein, crude lipid and ash content of proximate composition according to the increase of fermentation time. The amino nitrogen content tend to increase from 130.7 to 200.1 mg/100 g with the increase of fermentation time. The amount of free amino acid gradually increased with the increase of fermentation time. In the sensory evaluation of the low-salt fermented sea squirt with Yujacheong, the shape score of all samples did not show significant differences, but color, odor, taste and overall acceptance score decreased except YFT-24 had the highest score of texture after 24 hours of fermentation. Therefore, fermentation at 3~4℃ for 24 hours was suggested to be the optimum manufacturing condition.
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해양과학대학 > Seafood science & Technology > Journal Articles

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