오징어젓 숙성 중 제4급 암모늄 화합물의 변화 = The Changes in Quarternary Ammonium Compounds during the Fermentation of Squid, Sepiell maindroni

다국어 초록 (Multilingual Abstract)

The changes in precursors of N-nitrosarnines, such as choline-N, betaine-N and total
creatinine-N, during the fermentation of high salt-fermented squid, sepiell maindroni, group with 20% of salt and low salt-fermented squid group with 10% of salt, 6% of ethanol, 6% of sorbitol and 0.5% of lactic acid were investigated. During the fermentation, the contents of VBN were rapidly increased from the beginning of the fermentation until 140 days, and these contents were more in high salt groups as compared with low salt groups. The contents of choline-N were
little changed until 80 days of the fermentation and slowly decreased after 80 days of the
fermentation to 120 days, but the different of the contents between both salt groups were little.
Betaine-N also showed the similar tendency to choline-N, but the changes in low salt groups
were slowly increased and decreased as compared with these in high salt group. Total
creatinine-N was slowly increased from the beginning of the fermentation until 60 days in both
salt groups, but rapidly decreased after this to 120 day.

목차 (Table of Contents)

• Abstract = 7
• Ⅰ. 서론 = 7
• Ⅱ. 재료 및 방법 = 8
• Ⅲ. 결과 및 고찰 = 8
• Ⅳ. 요약 = 10
• <참고문헌> = 11