울금에 의한 굴비포 비린내 억제효과

• 영문명: Effect of Ulgeum (Curcuma longa L.) on Suppression of Fishy Odor in Gulbipo
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 김화경(Hwa Gyoung Kim) 전덕영(Deok Young Jhon)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第27輯, 45~56쪽, 전체 12쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2017.12.30

영문 초록

Gulbi is a salty product made by salting a yellow corvenia (ChamJogi in Korean, Pseudosciaena manchurica ) and drying it. This is a traditionally processed fish product that has been enjoyed since the Goryeo Dynasty because of its excellent flavor. Gulbipo is a fillet portion of dried Gulbi made by natural drying for 3 months or more. Gulbipo is mainly used as a raw material for Gulbi Jang-a-zzi, a kind of fish pickles. However, during fermentation process, microbial enzymes and chemical reactions cause fishy smell, which causes lowering of product quality. Ulgeum(tumeric, Curcuma longa L.) is a spice plant and known to have anti-fish smell function as well as antimicrobial and antioxidant effects. Therefore, in this study, it is aimed to analyze the physicochemical components and to confirm the removal of fish smell during Gulbipo processing by using Ulgeum powder at various concentrations. The storage temperature of the Gulbipo was also examined using two types of refrigerated (4℃) and freezing (-20℃) ​ ​ conditions. Volatile basic nitrogen and trimethylamine contents of the Gulbipo decreased with the increase of the treated Ulgeum con- centration and increased at 4℃ as the storage period elapsed, but not at -20℃. Peroxide value and thiobarbituric acid reactive substance value decreased with the increase of the Ulgeum concentration, but both values increased with the storage period. Total bacterial viable counts of Gulbipo increased in the control group with the storage period. However, the viable counts decreased in Ulgeum treated samples. As a result of sensory evaluation, the Gulbipo made by adding 1% of Ulgeum was the least in fish smell and the highest score in appearance and overall acceptability.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요 약

참고문헌

키워드

Gulbi Gulbipo Ulgeum Curcuma longa L. tumeric fishy odor