진주담치 양념젓갈의 이화학적 특성 = Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces

다국어 초록 (Multilingual Abstract)

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount ofC18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

참고문헌 (Reference)

1 이선미, "젓갈류에서의 위생지표 미생물 및 식중독균 모니터링을 통한 미생물학적 연구" 한국식품위생안전성학회 23 (23): 198-205, 2008

2 김영연, "어유의 Docosahexaenoic Acid (DHA)가 인체혈관 내피세포 (ECV304 Cells)에서의 Apoptosis에 미치는 영향" 한국영양학회 39 (39): 357-365, 2006

3 이종수, "알칼리 처리 및 가열, 저장에 따른 진주담치의 마비성 패류독 성분 특성 및 제독" 한국식품영양과학회 35 (35): 212-218, 2006

4 김형준, "시판 샛줄멸 젓갈의 식품성분 특성" 한국수산과학회 42 (42): 116-122, 2009

5 장현기, "고려인삼엽차의 제조방법에 따른 화학성분 조성" 한국식품영양학회 18 (18): 63-71, 2005

6 Waters Associates, "Waters analysis amino acid. PICO TAG system" Young-in Scientific Co, Ltd 41-46, 1990

7 Chung SY, "The taste compounds in fermented entrails of Clupanodon Osdeckii" 9 : 23-32, 1980

8 Chung SY, "The taste compounds fermented acetes chinensis" 9 : 79-110, 1976

9 Lee EH, "The sitology feature and manufacturing technique tendency of the fermented seafood" 11 : 405-417, 1995

10 Dare PJ, "Settlement, growth and production of the mussel Mytilus edulis L, in Morecame Bay, England" 28 : 1-76, 1976

11 Lee WD, "Recent development of Jeotgal (traditional Korean fermented seafood) and its future" 6 : 23-27, 2001

12 Lee KH, "Quality evaluation of commercial salted and fermented seafoods" 31 : 1427-1433, 1999

13 AOAC, "Official Methods of Analysis, 13th ed" Association of Official Analytical Chemists 31-55, 1980

14 Yoo SK, "Occurrence and survival rate of sea mussel, Mytilus edulis" 21 : 35-41, 1988

15 Lee HS, "Mannual of SPSS 10.0" Beubmunsa 171-179, 2002

16 Korea Food ＆ Drug Administration, "Food Code (a separate volume)" Munyoungsa 304-309, 2002

17 An KH, "Effect of extraction conditions on the quality improvement of mussel extracts" 31 : 1017-1023, 1999

18 Kim YM, "Changes in the toxicity of paralytic shellfish poison during storage of canned blue mussel (Mytilus Edulis) and oyster (Crassostrea Gigas)" 14 : 265-269, 1999

19 Kang DS, "Carotenoid pigments of bivalves 1. Comparison of carotenoid pigments from mussel and blue mussel" 20 : 369-375, 1991

20 Yoo SK, "Biological studies on the propagation of importance bivalves 4. Growth of the mussel, Mytilus edulis Linne" 3 : 103-109, 1970

21 Folch J, "A simple method for the isolation and purification of total lipids from animal tissues" 226 : 497-509, 1957