kfas, vol. 54, no. 6, pp.841-848, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0841
Processing and Quality of Seasoned Low-salt Fermented Styela plicata
Supplemented with Fermentation Alcohol
발효주정 첨가 오만둥이(Styela plicata) 양념젓갈의 제조 및 품질
이현진·오광수1*
경상국립대학교 해양식품공학과, 1경상국립대학교 해양식품공학과/농업생명과학연구원
To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented
Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and
dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1°C. The salted Omandungi was seasoned
and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days
at 0±1°C. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester
container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g,
and (1.2-1.9)×103 CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited
the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good
storage stability and organoleptic qualities when stored at 4±1°C for 40 days. The total amino acid content of SOE
was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino
acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.
Keyword :
Fermentation alcohol, Low salt-fermented seafood, Omandungi, Styela plicata
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