우리나라 수산발효기술의 특색

Characteristics of Korean Fish Permentation Technology

The evolution of Korean fish fermentation technology was reviewed from the old literature. and the on going proceses were surveyed. The principles involved in the traditional fermentation methods were explained by the recent acientific findings. The fish fermentatlon technology can be classified into two groups: jeot-kal process, where salt is the only material added to the fish for fermentation and aik-hae process, where cooked cereal, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identifed in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2·3 months of fermentation to be used for add-dishes of rice meal, as well as fish sauce by keeping these products for longer time(over 6 months) for severe enzymematic hydrolysis to be used for the subingredient of Kimchi(Korean fermented vegetable food). The taste of Jeot-kal is formed by the protein hydrolysates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterium etc. When the taste of joet-kal deteriorates, yeasts appear to dominate. In aki-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology, since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of aik-hae and Kimchi in the microbial acid production principles.