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Raw Material Information Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information

Raw Material Information

글자 크게 글자 작게 인쇄

Sub-ingredients

Other salted seafood

  • 멸치젓 원료사진
    Myeolchi aekjeot(Anchovy fish sauce)
  • 갈치젓 원료사진
    Galchi Aekjeot(Hairtail Fish Sauce)
  • 황석어젓 원료사진
    Hwangseokeo Aekjeot(Yellow Shad Fish Sauce)

pH

Salinity (%)

Total Nitrogen (%)

Amino Nitrogen (mg%)

VBN (Volatile Basic Nitrogen, mg%)

Nucleotides (ppm)

Amino Acids (ppm)

The values are based on samples of jeotgal that were directly prepared by World Institute of Kimchi an Annex of Korea Food Research Institute and Shinan Eodam and aged for 24 months.
기타젓갈 3종(멸치젓, 갈치젓, 황석어젓) 성분분석
Category Myeolchi aekjeot
(Anchovy fish sauce)		 Galchi Aekjeot
(Hairtail Fish Sauce)		 Hwangseokeo Aekjeot
(Yellow Shad Fish Sauce)
pH 6.01 ± 0.01 5.74 ± 0.01 5.84 ± 0
Salinity (%) 18.2 ± 0 24.83 ± 0.15 26.3 ± 0.17
Total Nitrogen (%) 2.39 ± 0.02 2.09 ± 0.05 1.34 ± 0.08
Amino Nitrogen (mg%) 1342 ± 151 632 ± 7 491 ± 13
VBN (mg%)1) 94.3 ± 3.2 72.3 ± 0.8 31.7 ± 0.8
Nucleotides (ppm) CMP2) 40.4 ± 0.8 ND* ND
UMP2) ND 16.3 ± 0.1 11.9 ± 0
Hx2) 674.1 ± 9.2 485.6 ± 1.1 393 ± 1.5
Inosine ND ND 288.7 ± 0.9
Amino Acids (ppm) Asp 152.7 ± 7.1 4373.1 ± 118.8 3861 ± 14.8
Glu 20727.1 ± 108.4 9806.3 ± 163.8 6063.8 ± 9.2
Asn ND 32.4 ± 3.8 76.3 ± 1.1
Ser 2650.8 ± 40.2 1560.9 ± 27.3 2042.7 ± 13.2
Gln 85.3 ± 3.7 849.5 ± 11.2 1068.6 ± 7.1
His 4123.7 ± 55.9 757.7 ± 26.5 646 ± 27.3
Gly 5511.7 ± 50.1 2160.8 ± 26.5 1408.7 ± 27.3
Thr 8028.3 ± 54.6 4403.6 ± 67.3 2198.5 ± 5.7
Citrulline 2368.2 ± 18.5 3357.2 ± 42.6 3505.1 ± 12.6
Arg 109.7 ± 5.5 127 ± 6.9 ND
Ala 20002.9 ± 81.5 5495.1 ± 90.4 3103.5 ± 4.7
Taurine 2022.3 ± 10.5 1253.7 ± 17.7 1722.8 ± 13
GABA 27.9 ± 3.3 9.1 ± 0 7.3 ± 0.6
Tyr 397.2 ± 12.6 489.1 ± 8.9 484.1 ± 1.7
Val 8416 ± 66.6 3967 ± 21 2310.3 ± 1
Met 1953.9 ± 21.3 699.2 ± 8.1 936.9 ± 3.1
Trp ND ND 145.9 ± 3.2
Phe 4220 ± 27.8 2448.1 ± 23.7 1325.1 ± 6.2
Ile 5227.3 ± 36.1 3696.4 ± 22.6 2050.6 ± 5
Ornitnine 3701.5 ± 79 1859.5 ± 64.2 42.1±2.6
Leu 6922.7 ± 46.1 6296.8 ± 34.6 3320.2 ± 10.4
Lys 9250.6 ± 148.1 4521.3 ± 117 4301.6 ± 57.2
Pro 3581.5 ± 43.9 817.6 ± 5.6 1056.4 ± 22.6
* ND: Not Detected
1) VBN(Volatile basic nitrogen): It is an analytical parameter used to assess the freshness or degree of spoilage of fish and seafood based on volatile basic nitrogen (VBN) content.
2) CMP: Cytidine-5'Monophosphate, UMP: Uridine-5'Monophosphate, Hx: Hypoxanthine