논문 상세보기
pp.304-310
식염 5%를 첨가한 저염 오징어 젓갈을 10℃에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출 되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었 으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정 해 보면 발효온도 10℃, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.
This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at 10℃ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening.Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are 10℃ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.
