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Korean Traditional Fermented Fish Products: Jeotgal JEF69_proof ■ 23 June 2016 ■ 1/10 J Ethn Foods - (2016) 1e10 55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Review article 64 65 1 Q1 Korean traditional fermented fish products: jeotgal 66 2 67 3 a, * b c d d 68 Q16 Ok Kyung Koo , Soo Jung Lee , Kyung Rhan Chung , Dai Ja Jang , Hye Jung Yang , 4 * Dae Young Kwon d, 69 5 70 6 a Department of Food and Nutrition, Gyeongsang National University, Jinju, Republic of Korea 71 b 7 Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea 72 c 8 The Academy of Korean Studies, Songnam, Republic of Korea 73 d Food Safety Research Group, Korea Food Research Institute, Songnam, Republic of Korea 9 74 10 75 11 article info abstract 76 12 77 13 Article history: 醢 78 14 Jeotgal ( ) is a traditional Korean fermented food with thousands years of history with kimchi and other Available online xxx jang (fermented soybean products, 醬). The history was proved by research from historical literature and 79 15 antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬)asa 80 16 Keywords: part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or cer- 81 fi 17 fermented sh emonies. According to antique documents written by women, jeotgal had been used as seasonings or 82 fi 18 sh products condiments that were popular especially for women rather than as food served for ancestral rites. In 83 jeot 19 Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied jeotgal (젓갈) 84 fl 20 Korea traditional fermented fish avors, and thanks to the next generation sequencing technology, we can identify microorganisms that 85 21 are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, 86 22 Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much 87 research on various health function of jeotgal has been conducted, reflecting increasing interest in the 23 88 safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying 24 89 25 essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important 90 26 seasoning in the world sauce market. 91 27 © 2016, Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the 92 28 CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 93 29 94 30 95 31 96 32 97 33 1. Introduction fermentation does not lead to any health issues, people would have 98 34 continued to consume fermented foods even if they had never 99 35 Much of the food technology development in food products has come to understand how fermentation changes food. In the Orient, 100 fi 36 been motivated by the desire to preserve food in good condition for fermented foods have been produced using beans, sh, and meat, 101 醬 37 future consumption [1]. Each country has developed unique ways and the general term for these products is jang ( ) [2,3]. Jang made 102 fi 豆醬 fi 38 of preserving food, especially meat and sh. The most prevalent from beans is referred to as dujang ( , soy jang), from sh as 103 魚醬 fi 肉醬 39 method of preservation is through reducing water activity by eojang ( , sh jang), and from meat as yukjang ( , meat jang) 104 40 adding salt or drying, which protects against microbial spoilage by [3]. Dujang, a representative type of jang in Korea, has been dis- 105 41 inhibiting the growth of harmful microorganisms. Fish, for cussed previously in this journal [4]. At present times, the variation 106 肉醬 42 example, was usually salted down immediately in order to prevent in yukjang ( ) such as this was limited, although jang-jorim, beef 107 43 spoilage. It is presumed that food would ferment during this salted in soy sauce, was widely enjoyed, [1,5]. The most preferred 108 fi 魚醬 44 preservation process by bene cial microorganisms. As type of salted and fermented food in Korea is eojang ( ), which is 109 fi fi 45 made with salted sh and is referred to as jeotgal. Fermented sh 110 46 products have developed into other unique forms across East Asia, 111 47 Southeast Asia, and Europe. 112 * Corresponding authors. Ok Kyung Koo, Department of Food and Nutrition, fi fi 48 Fermented sh products have been consumed as the sh itself, 113 Gyeongsang National University, Jinju, Republic of Korea. Dae Young Kwon, Korea fi fi 49 Food Research Institute, 62 Anyangpankyo-ro 1201-bunkil, Songnam, Kyongki-do, sh sauce, sh paste, and other types of food throughout the world. 114 fi 50 Q2 463-746, South Korea. some of the examples of sh sauces are jeotkal in Korea [6], shott- 115 51 E-mail addresses: [email protected] (O.K. Koo), [email protected] suru from Japan [7], nuoc-man from Vietnam [3], various fermented 116 (D.Y. Kwon). 52 117 53 http://dx.doi.org/10.1016/j.jef.2016.06.004 118 54 2352-6181/© 2016, Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ 119 licenses/by-nc-nd/4.0/). Please cite this article in press as: Koo OK, et al., Korean traditional fermented fish products: jeotgal, Journal of Ethnic Foods (2016), http:// dx.doi.org/10.1016/j.jef.2016.06.004 JEF69_proof ■ 23 June 2016 ■ 2/10 2 J Ethn Foods 2016; -:1e10 1 fish products in India [8], hakarl in northern Europe [9], and Wor- 66 2 cestershire sauce in England, which is mostly manufactured from 67 3 anchovies; these are liquid type of sauces [10]. Fish pastes, which 68 4 are made with minced or blended fish or shellfish include padaek 69 5 from Laos, prahok from Cambodia, and shrimp paste from China 70 6 [10]. These types of food are consumed as proteinaceous staples or 71 7 condiments in Southeast Asia while northern Europeans consume 72 8 them as condiments [8]. Korean jeotgal refers to both liquid and Q4 73 9 paste types of fermented fish foods. 74 10 Jeotgal is a traditional fermented fish food in Korea that is pro- 75 11 duced from the whole meat (Fig. 1) and/or internal organs of fish 76 12 and shellfish (Fig. 2), salted and fermented for inhibition of 77 13 spoilage, for autolysis, and for decomposing the main ingredients 78 14 by microbial activities [11,12]. Unlike salted food to minimize the 79 15 decomposition of the meat by harmful microorganisms, jeotgal 80 16 produces a unique flavor during the protein decomposition of raw 81 17 materials by beneficial organisms. As jeotgal has thousands of years 82 18 of history, it has its own unique and many different characters 83 19 [2,13]. Not only does proteolysis proceed during fermentation, but 84 20 also carbohydrates, lipids, and organic acids are broken down to 85 21 enhance the flavor, so that jeotgal is one of the important subing- 86 22 redients or seasonings in kimchi and other Korean foods [14]. 87 23 Traditionally, fish products have been a great source of protein in 88 24 the Korean diet, but have varied in how they are consumed. For 89 25 example, hongeo (fermented skate) [15] (Fig. 3A) is prepared with 90 26 strong fermentation while gulbi (salted yellow corvina) [15] 91 27 (Fig. 3B) is preserved by salting and drying without additional 92 28 fermentation. In preparations such as myeongtae (dried pollock) 93 29 and hwangtae (dried, aged pollock), another fish product for protein 94 30 source, fish are frozen first and then dried to prevent spoilage 95 31 without adding salt [16]. 96 32 Jeotgal has great nutritional value with additional function to 97 33 our health including appetite, digestion, and beneficial microor- 98 34 ganisms. Many reports have focused on the production of Korean 99 35 fermented fish products [11,17]. However, there are a few papers on 100 36 the historical/cultural background and value added and beneficial 101 37 effects of Korean fermented fishery products. Moreover, jeotgal has 102 38 been underestimated as a food with high sodium content. There- 103 39 fore, we have evaluated this high-added value food, jeotgal, from 104 40 the history to the scientific data analysis in this article. We will 105 41 discuss the origin and history of jeotgal, characterize and classify 106 42 different types of jeotgal and provide the microbial community and 107 43 health functional information of jeotgal. 108 44 109 45 110 46 2. History of jeotgal 111 47 112 48 Hae (醢; Fig. 4) is the Chinese character that generally represents 113 49 jeotgal. Written references to this character are found in historical 114 50 Chinese literature, including the Sigyung (詩經; BCE 551e477) [18] 115 51 and Lyeki (禮記) [19], a book that details the courtesy observed Q5 116 52 during the Zhou (周) dynasty (BCE 1046e256), although written Q6 117 53 later, in the Han (漢) dynasty (BCE 202eCE 220). Although the ref- 118 54 erences mainly discuss yukjang (肉醬), salted or fermented meat 119 55 products, the use of term ranhae (卵䱺) suggests that eojang (魚醬) 120 56 might have existed as a type of jeotgal. Ja (鮓), the Chinese character 121 57 referring to jeotgal made with fish, first appeared in the Chem- 122 58 inyosul (齊民要術; CE 532), written by Ka (賈思勰) of the Sandong 123 59 peninsula (山東半島) in China.
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