건어육의 지질산화에 의한 갈변에 관한 연구 3. 어유-Lysine계의 갈변 및 갈변물질의 성상

이강호,서재수,이종호,류홍수,정인학,송승호,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,RYU Hong-Soo,JEONG In-Hak,SONG Sung-Ho 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

건어육의 지질산화에 의한 갈변에 관한 연구 2. 인지질의 산화에 의한 갈변

이강호,서재수,이종호,류홍수,정우진,김충곤,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,RYU Hong-Soo,JUNG Woo-Jin,KIM Chung-Gon 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

The results of previous paper(Lee et al, 1987), indicated that the role of polyunsaturated carbonyls from the polar lipid seemed more important than those of the nonpolar lipid in the browning reaction. In this study, the role of phosphoipid in lipid oxidative browning reaction was investigated. In fatty acid composition of hair tail fish, neutral lipid and glycolipid contained the higher percent of saturated and monoenic acids while phospholipid contained more of polyenoic acids. When this fish was dried and stored, polyunsaturated fatty acids of phospholipid and glycolipid more rapidly decreased than that of neutral lipid. The browning was developed more rapidly in phospholipid than in glycolipid and neutral lipid. In the test of phospholipids, the phosphatidylcholine which fractionated by $CHCl_3-MeOH(1:1)$ solution was the largest in quantity, tut the phosphatidylethanolamine which fractionated by $CHCl_3-MeOH(4:1)$ was more active in the development of browning.

건어육의 지질산화에 의한 갈변에 관한 연구 1. 어육의 산화와 갈변

이강호,서재수,이종호,류홍수,정인학,송승호,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,Ryu Hong-Soo,JEONG In-Hak,SONG Sung-Ho 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were $C_{16:0},\;C_{18:1},\;C_{22:5},\;C_{22:6}$, and those in the whale meat were $C_{16:0},\;C_{18:1},\;C_{20:4}$. The nonpolar lipid contained higher percent of $C_{18:1}$ while the polar lipid contained higher percent of $C_{22:6}$. When those fishes were dried and stored, the PoV and CoV were high in the mackerel and the hair tail fish, whereas low in the flounder, the shrimp, and, the whale. The browning was developed more rapidly in the lipid soluble fraction than in the water soluble fraction of each sample, and the loss of available lysine and polyenoic acids were accompanied. The polyunsaturated fatty acids markedly decreased, particularly, in phospholipid than in neutral lipid, and $C_{20:5},\;C_{22:5},\;C_{22:6}$ were rapidly decreased during the storage.

적색육어류의 고도불포화지질의 이용에 관한 연구 2. 정어리유의 고도불포화지질의 농축${\cdot}$정제 및 저장 안정성

이강호,이병호,정인학,서재수,최병대,송승호,LEE Kang-Ho,LEE Byeong-Ho,JEONG In-Hak,SUH Jae-Soo,CHOI Byeong-Dae,SONG Sung-Ho 한국수산과학회 1986 한국수산과학회지 Vol.19 No.5

As the second part of the studies on the utilization of polyunsaturated lipids in sardine oil as nutritional or medical supplement, the conditions of lipid extration and concentration, refining, and storage stability of EPA-condensed sardine oil were investigated. In extraction of lipids, solvent ratios of chloroform-methanol mixture(2:1 v/v) affected the final content of unsaturated lipid in extracted oil and recovery. Stepwise solvent fractionation method at various low temperatures was effective to concentrate polyenoic acids like EPA and DHA when acetone or acetone-methanol mixture, added in the ratio of 1:5 (v/v) was applied step by step to different temperatures at 0 to $-35^{\circ}C$. Addition of 1 to $5\%$ (v/v) of water to acetone was also benefit to raise EPA content but that resulted in reducing the yield of condensed oil from $65\%\;to\;28\%$. Concentration rate of polyenoic acids by solvent fractionation in lipid-actone solution (1:5, v/v) at 0 to $-30^{\circ}C$ seemed limited to $5{\sim}8\%$ in fatty acid composition depending on the initial content of those polyenoic acids in the sardine oil. During the extraction, concentration, and alkaline treatment, oxidation was rapidly induced but oxidation products could be thoroughly removed on the process of deceleration and peroxide elimination. To stabilize the reactive polyenoic acid condensed oil during the storage, stuffing nitrogen gas was essential to expel dissolved oxygen in oil or to seal the oil from open air, and the addition of antioxidative agents as BHA and tocopherols were greatly helpful to extend the storage life.

적색육어류의 고도불포화지질의 이용에 관한 연구 1. 정어리${\cdot}$고등어의 부위별 지질함량 및 지방산 조성의 계절적 변화

이강호,이병호,정인학,서재수,정우진,김충곤,LEE Kang-Ho,LEE Byeong-Ho,JEONG In-Hak,SUH Jae-Soo,JUNG Woo-Jin,KIM Chung-Gon 한국수산과학회 1986 한국수산과학회지 Vol.19 No.5

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 2. 제품저장중의 품질변화

이강호,이병호,유병진,서재수,조진호,정인학,제외권,LEE Kang-Ho,LEE Byeong-Ho,You Byeong-Jin,SUH Jae-Soo,JO Jin-Ho,JEONG In-Hak,JEA Yoi-Guan 한국수산과학회 1984 한국수산과학회지 Vol.17 No.5

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

어육의 배소에 의한 지질산화에 관한 연구 I. 적색육어의 배소 및 재가열에 의한 지질의 산패

이강호,조호성,이종호,심기환,하영래,LEE Kang-Ho,CHO Ho-Sung,LEE Jong-Ho,SHIM Ki-Hwan,HA Yeoung-Lae 한국수산과학회 1997 한국수산과학회지 Vol.30 No.5

어류의 배소 산화에 대한 체계적인 기초자료를 얻기위해 적색육어인 고등어와 꽁치를 온도와 시간을 달리하여 배소한 것과 배소한 시료를 저온 $(5^{\circ}C{\pm}2^{\circ}C)$에서 저장한 후 가열 및 재가열 했을 때의 지질 산패도를 조사하였다. 총지질의 지방산 조성은 포화산의 경우 고등어가 $36.7\%$, 꽁치가 $28.4\%$ 였으며, monoene산은 $33.0\%$와 $20.2\%$였다. 또한 polyene산에서는 고등어가 $29.9\%$ 인 반면 꽁치는 $49.7\%$였다. 고등어와 꽁치의 불포화지방산대 포화지방산 (UFA/SFA)의 비는 1.7과 2.5였으며, 특히 고등어는 총 지질 함량이 $16.5\%$로 꽁치보다는 높지만 UFA/SFA는 오히려 낮은 지방산 조성상의 특징을 나타내었다. 과산화 물가는 고등어에 있어서는 배소, 가열 및 재가열 후 계속 증가하였으며, 최고값은 51meq/kg였다. 꽁치는 가열 후까지 증가하였으나, 재가열 후 감소하였다. 카르보닐가의 경우 적색육어인 고등어나 꽁치 모두 배소에 의해 생성된 카르보닐화합물이 가열, 재가열 후에도 계속 증가하였으며, TBA가는 배소 및 가열 후 증가하였으나 재가열 후 크게 감소하였다. 배소, 가열 및 재가열 후 유리지방산의 생성은 지속적으로 증가하는 경향이었으며 특히 불포화지방산의 비율이 높은 꽁치가 고등어보다 생성된 유리지방산이 많았다. 공역이중결합은 배소, 가열 및 재가열 후 지속적으로 증가하였으며 특히 $180^{\circ}C$에서 배소한 것이 $200^{\circ}C$나 $220^{\circ}C$에서 배소한 것보다 많이 생성되었다. 따라서 같은 적색육어라도 배소에 의한 산화의 경우 지질 함량보다는 고도불포화지방산이 더 큰 영향을 받았으며 또한 어피가 열을 차단하는 역할을 하여, 초기 산화를 억제하는 효과를 나타내었다. Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were $36.7\%\;and\;28.4\%$ in saturated fatty acid, $33.0\%\;and\;20.2\%$ in monoenoic acid, and $29.9\%\;and\;49.7\%$ in polyenoic acid, respectively. The ratios of unsaturated fatty acid (UFA)/Saturated fatty acid (SFA) were 1.7, 2.5 and content of total lipid was $16.5\%\;and\;13.7\%$, respectively. Peroxide content gradually increased after roasting heating and reheating in mackerel while it decreased after reheating in pacific saury. Thiobarbituric acid value also increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting heating and reheating in all samples, particularly it was high in pacific saury which have a high composition of UFA. More conjugated dienes were formed when the meat was roasted at $180^{\circ}C$ than at $200^{\circ}C\;or\;220^{\circ}C$, and in the filet with skin than the skinless.

어육의 배소에 의한 지질산화에 관한 연구 II. 백색육어의 배소 및 재가열에 의한 지질의 산패

이강호,조호성,이종호,심기환,류홍수,LEE Kang-Ho,CHO Ho-Sung,LEE Jong-Ho,SHIM Ki-Hwan,RYU Hong-Soo 한국수산과학회 1997 한국수산과학회지 Vol.30 No.5

수산물 열처리과정이나 식생활에서 행해지는 배소, 가열 및 재가열 등 연속적으로 또는 시차를 두고 되풀이되는 가열에 따른 지질산화 경향을 검토하기 위하여 백색육어인 각시가자미와 조기를 단계적으로 가열처리한 후 지질 산패도에 대해서 조사하였다. 총지질의 지방산 조성은 포화산의 경우 각시가자미가 $27.4\%$, 조기가 $33.4\%$였으며 monoene산은 $36.5\%$와 $38.7\%$였다. 또한 polyene산에서는 각시가자미가 $34.5\%$인 반면 조기는 $26.5\%$였다. 각시가자미와 조기의 불포화지방산대 포화지방산 (UFA/SFA)의 비는 2.6과 2.0이였으며, 총지질함량은 $1.4\%$와 $0.8\%$였다. 과산화물가는 각시가자미의 경우 배소 후 과산화물가가 증가하였으나, 가열 후부터 감소하였다. 조기의 경우는 배소에 의해 생성된 과산화물이 가열 후 분해되어 감소하였으나 재가열 후에는 다시 증가하였다. 따라서 초기산화의 진행은 총지질 함량과 polyene산의 조성비에 따라 다른 것을 알 수 있었다. TBA가는 배소 및 가열 후 증가하였으나 재가열 후 크게 감소하였다. 배소, 가열 및 재가열 후 유리지방산의 생성은 지속적으로 증가하는 경향이었으며 특히 불포화지방산의 비율이 높은 각시가자미가 조기보다 생성된 유리지방산이 많았다. 공역이중결합은 배소처리 후에는 온도에 따른 산화양상은 그다지 큰 차이가 없었으나 가열, 재가열처리에 의해 초기 산화가 상당히 진행된 것을 알 수 있었다. The tendency of rancidity in roasted and/or reheated yellowfin sole and yellow croaker was investigated as typical white muscled fish. In fatty acid composition of the total lipid, saturated fatty acid was $27.4\%,\;33.4\%$; monoenoic acid, $36.5\%,\;38.7\%$ and polyenoic acid, $34.5\%,\;26.5\%$ in yellowfin sole and yellow croaker, respectively. The ratio of unsaturated fatty acid (UFA)/saturated fatty acid (SFA) were 2,6, 2.0 and content of total lipid was $1.4\%,\;0.8\%$, respectively. Peroxide content decreased after heating in yellowfin sole while decreased after heating and tended to increase after reheating in yellow croaker. Thiobarbituric acid value increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting, heating and reheating in all samples, particularly higher in yellowfin sole which have a high content of UFA. Conjugated dienes continuously increased during the repeats of heating, showing more increase in the fillet with Skin than the skinless.

우렁쉥이 이용에 관한 연구 -7. 우렁쉥이 젓갈의 제조 및 품질평가(III)-

이강호,조호성,이동호,김민기,조영제,서재수,김동수,LEE Kang-Ho,CHO Ho-Sung,LEE Dong-Ho,KIM Min-Gi,CHO Young-Je,SUH Jae-Soo,KIM Dong-Soo 한국수산과학회 1993 한국수산과학회지 Vol.26 No.4

우렁쉥이 젓갈의 실용화를 위하여 적정 효소 및 숙성 조건을 토대로 하여 상온에서 $1{\sim}2$일간 숙성 시킨 후 저온 저장하였을 때의 젓갈의 품질 변화를 살펴본 결과는 다음과 같다. 1. 저온 저장중 아미노질소는 서서히 증가하였으나 식염 농도가 높은 것이 다소 낮았다. 휘발성염기질소도 서서히 증가하였는데 papain이나 protease-A를 첨가한 경우는 식염 $5\%$때 저장 30일경, $10\%$와 $15\%$의 경우는 약 40일경에 $35mg/100g$에 달하였다. Total creatinine의 변화는 저장 20일까지 증가한 후 감소하는 경향이었고 total carotenoid는 감소하는 경향이었다. 2. 저장중 환원당은 증가하였으며 복합효소인 protease-A를 첨가한 경우가 환원당 생성이 월등히 높았다. Glycogen은 감소하는 경향이었는데 특히 protease-A는 식염 $5\%$와 $10\%$를 첨가한 경우는 저장 30일경에 식염 $15\%$의 경우는 저장 40일경에 완전히 소실되었다. 저장중 갈변도는 큰 변화는 없었다. 3. 저온 저장중 관능 검사 결과 $0.1\%$ papain과 $0.1\%$ protease-A에 식염 $5\%$를 첨가한 경우 저장 30일경부터, 식염 $10\%$와 $15\%$를 첨가한 경우는 저장 40일경에 우렁쉥이 특유의 상큼한 향기와 맛이 퇴조하였다. 따라서 여러 가지 화학적 분석 결과와 관능적 품질 평가를 종합하여 볼 때 상온 숙성 후 저온 저장시 식염 농도에 따라 $20{\sim}40$일까지는 우렁쉥이 특유의 향기와 우렁쉥이 젓갈 특유의 맛을 유지할 수 있었으나 장기간의 연장을 위해서는 저장온도의 저하와 퇴색 방지를 위한 항산화제 또는 보장제를 보조적으로 첨가해야 할 것으로 생각된다. In order to investigate the quality changes during the storage after curing were determined volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen. During the storage of $5{\pm}1^{\circ}C$ after fermented for 1 or 2 days at $25{\pm}1^{\circ}C$, amino nitrogen increased slowely. Whereas the total carotenoid and glycogen decreased. Browning did not occurred for 50 days. Total creatinine increased gradually until 20 days but reducing sugar increased continuously through 50 days of storage. The result of sensory evaluation during the storage of fermented ascidian added $0.1\%$ papain and protease-A with NaCl $10\%\;and\;15\%$ showed that original taste and flavor of ascidian for $30{\sim}40$ days of storage at $5{\pm}1^{\circ}C$.

우렁쉥이 이용에 관한 연구 -5. 우렁쉥이 젓갈의 제조 및 품질평가( I )-

이강호,조호성,이동호,육지희,조영제,서재수,김동수,LEE Kang-Ho,CHO Ho-Sung,LEE Dong-Ho,RYUK Ji-Hee,CHO Young-Je,SUH Jae-Soo,KIM Dong-Soo 한국수산과학회 1993 한국수산과학회지 Vol.26 No.3

우렁쉥이는 독특한 맛과 향기 때문에 옛부터 줄곧 식용으로 이용되어 왔으며 근년 들어 양식 기술의 발달과 그에 따른 양식 면적의 확대로 연안 어민의 새로운 소득원으로 등장하고 있으며, 또한 최근에는 우렁쉥이의 효율적인 이용을 위해 조미가공품, 냉동품 등 새로운 제품화가 시도되고 있으나 아직 실용화 단계에는 이르지 못하고 있는 실정이다. 따라서 일시 대량으로 수확하고 있는 우렁쉥이의 유효 이용을 위한 연구의 일환으로 우렁쉥이 젓갈의 상품화 가능성을 검토하였다. 1. 숙성 기간중 VBN의 변화는 식염 농도 $5\%$인 경우 숙성기간에 따라 증가하여 10일경에 부패취에 도달하였으며 30일후 VBN값이 급격히 증가하였고, 식염 농도가 증가함에 따라서 VBN생성은 억제되었다. 또한 저온숙성($5{\pm}1^{\circ}C$)시킨 시료의 VBN함량은 상온 숙성($25{\pm}1^{\circ}C$)보다는 현저히 억제되었다. 2. TMA함량의 변화는 식염 농도 $5\%$ 상온 숙성에서 30일경에 최고값을 나타내었으며 식염 농도가 높을수록, 저온 숙성일수록 그 증가폭은 낮았다. 3. 총 creatinine함량의 변화는 숙성 30일까지 서서히 증가한 후 감소 경향을 나타내었으며 식염농도가 높을수록, 저온 숙성일수록 그 증가폭은 낮았다. 4. 아미노 질소는 상온과 저온 모두 숙성 30일까지 서서히 증가하였으며 숙성 50일경에 최고값을 나타낸 후 감소하였다. 5. 원료 우렁쉥이의 유리 아미노산 조성은 taurine, aspartic acid, histidine, lysine, alanine, glutamic acid, proline, glycine, serine의 순서로 함량이 많았으며, 이 중에서 taurine 및 aspartic acid가 각각 $30.4\%$ 및 $24.9\%$를 차지하였다. 45일 숙성후의 유리 아미노산 조성은 taurine이 가장 많았고 proline, glutamic acid, lysine, histidine, valine, alanine순으로 나타났다. 6. 관능 검사 결과 식염 농도 5, 10 및 $15\%$를 첨가하여 상온에서 숙성시킨 경우는 숙성 $10{\sim}40$일경에 악취 발생, 곰팡이 및 흰점질물이 생성되었으나 식염 농도 $20\%$ 상온 숙성 및 저온에서 5, $10\%$를 첨가하여 숙성시킨 경우는 숙성 50일까지 우렁쉥이 특유의 상큼한 냄새를 느낄 수 있었다. 7. 전처리후 제조한 젓갈의 관능 검사 결과, 저온 숙성구에서는 45일간 갈변이 발생하지 않았으며 우렁쉥이 특유의 상큼한 냄새와 맛이 지속되었다. In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.