Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Commercial Fermented Skates

시판 발효 홍어의 품질특성

  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학전공) ;
  • 김경희 (목포대학교 생활과학부 식품영양학전공)
  • Published : 2008.06.30
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Abstract

This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

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References

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