효소 및 국균을 이용한 남극크릴 (Euphausia superba) 간장의 제조

Abstract

This study was performed to develop krill sauce using krill meat. Krill meat was processed by the following procedures. Firstly, the krill meat was hydrolyzed with commercial Alcalase. Next, the microbial fermentation using a koji was proceeded under solid phase at 36℃. These procedures resulted in the higher total nitrogen content and lower fluorine content compared to the control (non-fermented krill meat). The major amino acids in the sauce were glutamate, leucine, valine, lysine and methionine. The abundant nucleotide in the sauce was hypoxanthine. The fluoride content was 0.23 mg/kg, which was lower value than that of the US FDA guideline less than 100 mg/kg. Major headspace volatile compounds were identified as aldehydes, butanoic acid and sulfur-containing compounds. Pyrazines and furans, which are known as typical flavors of soy sauces, were also identified. However, no significant difference on reducing odorous compounds was observed by fermentation procedure. In conclusion, the results obtained in this study suggested that the krill sauce processing with fermentation procedure is expected to be a good strategy to develop value-added seafood products by containing plentiful amino acids, reducing fluoride content and adding special flavors.