Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation and Quality Characteristics of Enzymatic Salt-fermented Pearl Oyster, Pinctada fucata martensii

효소분해 진주조개(Pinctada fucata martensii) 젓갈의 제조 및 품질특성

  • Kim, In-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Byoung-Wook (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Jeong-Min (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeun-Seok (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Gang-Uk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 김인수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 한병욱 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 박정민 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 오현석 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 한강욱 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2006.02.01
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Abstract

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.

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References

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