Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma

Abstract

Low salt (5% salt content) Changran Jeotkal was prepared. Microbiological, chemical, and sensory qualities were compared with a commercially available sample (8% salt content). Irradiation at 2.5 kGy or higher significantly reduced the microbial contamination. The contents of volatile basic nitrogen (VBN) and amino nitrogen (AN) were also higher in the non-irradiated and low salted Jeotkal compared to the commercial control. However, 2.5 kGy of irradiation reduced the content of VBN and AN in Joetkal, and improved the chemical storage stability. A sensory evaluation indicated that 2.5 kGy-irradiated Changran Jeotkal with 5% salt content was more acceptable than the commercial control (8% salt content). The results show that irradiation can be applied for the development of low salted, seasoned Changran Jeotkal. (C) 2004 Elsevier Ltd. All rights reserved.