Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Changes in Fermented Skate (Raja kenojei) Treated with Organic Acids During Storage

유기산 처리 숙성홍어의 저장 중 이화학적 특성

  • Kim, Hyung-Joo (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Eo, Ji-Hyun (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Kim, Seon-Jae (Division of Food Science & Aqualife Medicine, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University)
  • 김형주 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 어지현 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 김선재 (전남대학교 식품수산생명의학부) ;
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소)
  • Received : 2010.02.11
  • Accepted : 2010.05.05
  • Published : 2010.08.31
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Abstract

Fermented skate has a unique ammonia-like flavor. The flavor is preferred by a few lovers of skate muscle, while women and young people may be sensitive to the odor. Organic acids were used to reduce the ammonia-like odor in fermented skate and to investigate the physicochemical properties. Fermented skate muscles were sprayed with 20 mL of acetic acid or citric acid (3, 5, and 7%) for 30 seconds and stored at $4^{\circ}C$ for 15 days. The physicochemical properties of organic acid-treated fermented skate were investigated during storage. The control, which was treated with distilled water, showed a higher pH value than the samples treated with organic acids. The $L^*$ value increased with increasing organic acid concentration, while the $a^*$ and $b^*$ values were not significantly different among the samples. The trimethylamine (TMA) decreased with increasing in the organic acid concentration, but it was not significantly different after 9 days of storage. Ammonia-type nitrogen and ammonia-like flavoring, decreased with increasing in the organic acid concentration, whereas ammonia-type nitrogen increased with a storage period more than 6 days. In conclusion, fermented skate treated with 7% citric acid was the best treatment to reduce the ammonia-like odor.

숙성홍어에 3, 5, 7% 초산 및 구연산을 처리한 후 $4^{\circ}C$에서 15일 동안 저장하면서 이화학적 특성을 조사하였다. 유기산 처리에 의한 홍어육의 색소 침출 또는 미오글로빈의 산화에 의해 육색의 변화가 발생하였고, 홍어육 단백질의 응고를 초래하여 조직의 경도가 증가하였다. 유기산의 농도가 진할수록 TMA 함량은 감소하였고, 홍어 특유의 향미를 나타내는 암모니아태 질소 함량은 저장 3일 째 가장 낮은 값을 보였다. 이는 숙성홍어에 유기산을 처리함으로써, 어류 특유의 비린내 뿐만 아니라, 홍어 특유의 이취를 감소시킬 수 있을 것으로 판단되었다. 하지만 저장 6일 째 부터 암모니아태 질소 함량은 다시 증가하였는데, 이는 숙성홍어가 저장 중에도 지속적으로 요소를 분해하여 암모니아를 생성시키기 때문이라고 생각된다. 결론적으로, 숙성홍어에 7% 구연산을 처리하는 것이 홍어의 이취를 감소시켜 현대인의 기호에 부합할 것이라고 생각되며, 관능적 특성에 대한 연구가 필요하다고 생각된다.

Keywords

References

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