크릴젓을 食鹽濃度別, 熟成期間別로 一般成分組成, pH, VBN 및 遊離아미노窒素의 變化, 아미노酸組成 및 官能檢査의 結果등을 綜合하여 볼때 크릴젓의 熟成은 극히 빠르고 保藏力이 떨어 지므로 食鹽濃度 17%는 不適當하며, 반면 食鹽濃度 32%는 保藏效果는 크나 鹽味가 너무 强하여 食用에 不適當하므로 食鹽濃度가 22∼27%인 것이 適當한 것으로 判定되었다. 또한 크릴젓을 담을 때 適當量의 알코올을 첨가하면 제품의 風味, 外觀 및 保藏力을 크게 改善하는 效果를 나타 내었는데, 알코올의 濃度는 食鹽濃度가 22%인 경우 3.9∼5.9%(v/w)가 適當하였다. 크릴젓의 遊離아미노酸은 30日間 熟成期間中 3.2倍로 증가하였으며 일반적으로 原料크릴에 含量이 적었던 aspartic acid, leucine, tyrosine, isoleucine 및 glutamic acid등의 증가율이 높고, 반대로 含量이 많았던 glycine, proline, lysine, arginine 및 alanine등의 증가율이 낮은 경향을 나타내었다.

As a part of the experiments on the utilization of krill, Euphausia supeyba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for investigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the proper concentration of salt was 22－27% and addition of 3.9－5.9% of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.