우리나라의 전통적인 수산발효식품 젓갈은 제조시에 첨가되는 식염의 양이 $20\%$ 전후이므로, 최근에는 이러한 식염의 과다섭취가 성인병을 유발시키는 것으로 알려져 있어 식염섭취량을 줄이고 있는 실정이다. 본 연구에서는 식염함량이 낮은 저식염젓갈의 제조와 품질개선을 목적으로 식염의 일부를 KCl로 대체하여 저식염멸치젓과 조기젓을 담그어 재래식젓갈($20\%$ 식염함량)과 숙성중의 화학성분을 비교분석하여 저식염젓의 가공조건을 검토한 결과는 다음과 같다. 멸치젓은 숙성 60일경에, 조기젓은 숙성 90일경에 완전히 익었으며 관능검사결과, KCl을 식염의 $50\%$까지 대체하여 담근 젓은 재래식젓갈에 비해 별손색이 없었으며, 멸치젓 및 조기젓 모두 식염 $4\%$, KCl $4\%$, lactic acid $0.5\%$, sorbitol $6\%$ 및 고추가루 알코올추출물 $4\%$(W/V)를 첨가하여 담근 젓의 품질이 가장 좋았으며 숙성 120일까지도 맛이 좋았다. 그리고 TBA 실험결과, 고추가루 추출물의 항산화성도 확인되었다.
Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.
