Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 4
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- Pages.357-365
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
The Development of Squid(Todarodes pacificus) Sik-hae in the Kang-Nung District -3. The Effects of Garlic Concentrations on the Properties of Sik-hae-
강릉지방의 오징어 식해 개발에 관한 연구 -3. 식해 숙성중 품질에 미치는 마늘 첨가량의 영향-
- KIM Sang-Moo (Department of Fisheries Resources Development, Kangnung National University) ;
- BANK Oon-Doo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1994.07.01
Abstract
The effects of garlic concentrations on the properties of squid sik-hae such as the chemical and microbial changes were investigated. pH, the amounts of lactic acid showed significant differences at early stages of fermentation and no significant differences at later stages with increasing garlic concentrations. The amount of TMAO decreased with increasing storage periods and garlic concentrations, whereas that of TMA increased significantly at early stages of fermentation and showed no significant differences with increasing garlic concentrations. At later stages of fermentation, the amount of TMA at
마늘 첨가량을 달리하였을 경우 숙성기간에 따른 오징어 식해의 성분 및 미생물 변화를 측정한 결과는 다음과 같다. 식해 숙성중의 일반성분에 대한 마늘의 영향은 거의 없었으며 pH는 마늘농도
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