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Processing and Characterization of Salt-Fermented Fish (Jeotgal) Using Seafood By-products in Korea

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Seafood Processing By-Products

Abstract

Jeotgal, the Korean traditional salt-fermented fishery, is usually prepared by the addition of salt to freshwater or marine fish, shellfish, crustaceans, and their by-products before fermentation. Among these jeotgal, a part is prepared by using seafood processing by-products: roe, viscera containing stomach and intestine, and gill. There are nine kinds of by-product jeotgal: changran jeotgal (salt-fermented intestine and stomach of Alaska pollock), myungran jeotgal (low-salt fermented roe of Alaska pollock), Pacific cod gill jeotgal, sea cucumber viscera jeotgal, chub mackerel viscera jeotgal, largehead hairtail viscera jeotgal, abalone viscera jeotgal, konoshiro gizzard shad stomach jeotgal, and sea urchin egg jeotgal. The favorable taste and flavor of the jeotgal using seafood by-products may also develop gradually during fermentation by several enzymatic reactions and microbial degradation processes. The jeotgal products are popular for consumption not only as side dishes, but also as ingredients in preparing kimchi, because they contain relatively high amounts of amino acids, the degradation products of fish protein. If the use of seafood processing by-products as resources of jeotgal could be increased, it will become a path for the effective use of the processing of by-products.

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Authors and Affiliations

  1. Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, 650-160, South Korea

    Jin-Soo Kim & Ki Hyun Kim

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  1. Jin-Soo Kim
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  2. Ki Hyun Kim
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Correspondence to Jin-Soo Kim .

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Editors and Affiliations

  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)

    Se-Kwon Kim

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Kim, JS., Kim, K.H. (2014). Processing and Characterization of Salt-Fermented Fish (Jeotgal) Using Seafood By-products in Korea. In: Kim, SK. (eds) Seafood Processing By-Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9590-1_5

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