Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2003.05a
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- Pages.89-90
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- 2003
Taste Compounds of Alaska Pollack Sikhae during Fermentation at Low Temperature Conditions
- Jeong, Eun-Jeong (Department of food and nutrition, Chnagwon National University) ;
- Cho, Hyun-Ju (Department of food and nutrition, Chnagwon National University) ;
- Cho, Min-Sook (Department of food and nutrition, Chnagwon National University) ;
- Jeon, Hye-Jin (Department of food and nutrition, Chnagwon National University) ;
- Cha, Yong-Jun (Department of food and nutrition, Chnagwon National University)
- Published : 2003.05.01
Abstract
Fermented fish (jeotkal) has been used as a method of preserving perishable fish and marine products. Recently, however, high salted jeotkal (20% and more) has avoided from consumer by reasons of organoleptic quality (high salinity), health value (degenerative chronic disease), and hygienic safety. Among these jeotkals, meanwhile, sikhae (lactic acid fermented fishes) has been traditionally favored in the eastern coastal area of Korea, which contain below 10% of salt content with acidic range (pH4∼5). (omitted)
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