우리나라 수산발효기술의 특색

• 영문명: Characteristics of Korean Fish Permentation Technology
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 이철호(Cherl-Ho Lee) 이응호(Eung-Ho Lee) 임무현(Moo-Hyun Lim) 김수현(Soo-Hyun Kim) 채수규(Soo-Kyu Chae) 이근우(Keun-Woo Lee) 고경희(Kyung-Hee Koh)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제1집, 257~268쪽, 전체 12쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1994.12.01

영문 초록

The evolution of Korean fish fermentation technology was reviewed from the old literature. and the on going proceses were surveyed. The principles involved in the traditional fermentation methods were explained by the recent acientific findings. The fish fermentatlon technology can be classified into two groups: jeot-kal process, where salt is the only material added to the fish for fermentation and aik-hae process, where cooked cereal, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identifed in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2·3 months of fermentation to be used for add-dishes of rice meal, as well as fish sauce by keeping these products for longer time(over 6 months) for severe enzymematic hydrolysis to be used for the subingredient of Kimchi(Korean fermented vegetable food). The taste of Jeot-kal is formed by the protein hydrolysates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterium etc. When the taste of joet-kal deteriorates, yeasts appear to dominate. In aki-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology, since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of aik-hae and Kimchi in the microbial acid production principles.

목차

ABSTRACT

서론

수산발효식품제조사

우리나라 수산발효식품의 분류

젓갈제조법의 특징

식해제조법의 특징

수산발효식품의 식품학적 위치

앞으로의 연구과제

요약

Acknowledgement